Pancetta Wrapped Beef Tenderloin with Port-Balsamic Sauce

I've had a number of requests for the beef recipe I served for dinner on Christmas Day. I apologize for the picture above as it doesn't show the beef as well as it could but you can get the idea. As I have said before, I am not a professional food photographer - if you want that go here.

I think I've mentioned before that my family is big on tradition. If it works once than darn-it, why ever change? Christmas dinner is like that. A turkey is expected to make an appearance on the table. A few years back I was hosting 8 for dinner and decided to do a rib roast instead.

Oh oh

You wouldn't believe the whining (mostly from my dear sister Rose)! In fact, family members still talk about the time Jerry served roast beef for Christmas dinner.

Get over yourself I say! Earlier this fall I had the December Fine Cooking magazine out when mom was over. It featured some lovely beef tenderloin recipes. She admired one and I mentioned 'that might be nice for Christmas dinner . . ."

Wonders of wonders she agreed. The next time beef tenderloin was on sale I bought one and stuck it in the freezer.

In the end I didn't use the recipe from Fine Cooking because it featured chicken livers. Flashbacks of 'liver night' as a child came crashing back so I knew I would have to look elsewhere. I found this recipe on the Food and Wine site. The sauce recipe I adapted from one found on the Bon Appetit site. The best thing about this roast was the short cooking time. I prepped it first thing int he morning and then stuck it in the oven later int he day when we were munching on appetizers, sipping martinis, and opening gifts.

I served the beef on the Individual Yukon Gold and Gruyere Galettes and poured the sauce over. It was great. Far better than any old turkey.

For the beef:

2 ounces dried porcini mushrooms
2 cups boiling water
3 tablespoons unsalted butter
3 large shallots, minced
2 garlic cloves, minced
4 scallions, minced
Salt and freshly ground pepper
One 3-pound center-cut trimmed beef tenderloin in 1 piece
3 1/2 tablespoons vegetable oil (I used olive oil)
7 ounces thinly sliced pancetta, chilled

Preheat the oven to 450°. Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop. Transfer the porcini to a mini food processor and puree.

Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper. Let cool.

Season the roast with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.

On a work surface, slightly overlap 3 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin. Spread the porcini puree over the pancetta. Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in the pancetta. Carefully peel off the wax paper. Tie the roast with kitchen string at 1-inch intervals. Transfer to a rimmed baking sheet and brush with the remaining 1 1/2 tablespoons of oil.

Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 120°. Let rest for 10 minutes. Cut off the strings and remove. Thickly slice the roast with a serrated knife and serve.

The sauce:

1 cup ruby Port
1 cup dry white wine
2 tablespoons balsamic vinegar
2 tablespoons butter

Boil Port, wine, and balsamic vinegar in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.

Add Port mixture and vinegar to same pan the tenderloin was roasted in and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add the 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper.

Transfer beef to plates. Spoon sauce over and serve.

Comments

[Rose]

Looks great but Turkey is still on my menu for Christmas! *Smile*

[Jerry]

Well Rose - we all need our traditions! LOL I promise that if you ever make it up here again for Christmas, Turkey will be on the menu.

[Katie]

That looks perfect - save the turkey for sandwiches and soup - I'll take a slice or rare beef anyday!
Congrats on your Blogiversary, BTW - and getting to #12!

[Jerry]

Thanks Katie

I agree about the turkey - I couldn't have a Thanksgiving dinner without it though.