Name: Pancetta-Studded Beef Tenderloin
Cook time: 20 minutes
Total time: 1 1/4 hours
Yield: Makes 6 servings
Ingredients: 1 (3-pound) trimmed and tied beef tenderloin at room temperature; 2 oz thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces; 2 teaspoons kosher salt; 2 teaspoons black pepper; 2 tablespoons vegetable oil; 1/4 cup finely chopped shallot; 1/2 cup dry red wine; 1/4 cup dry Marsala wine; 3/4 cup beef or veal demiglace*; 2 tablespoons red currant jelly; 1 1/2 tablespoons unsalted butter, cut into bits; 1/4 teaspoon salt; 1/8 teaspoon black pepper

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Pancetta-Studded Beef TenderloinRichard Gerhard Jung

Recipe notes

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