Pancetta Wrapped Beef Tenderloin with Whipped Horseradish Cream

29 Dec

Christmas dinner generally would consist of either a turkey or a pork tenderloin.  Since I am mainly vegetarian but do eat poultry and fish I don’t do much else in the way of other meat dishes.  This Christmas Eve was a vegetarian spread so I decided to surprise the family with a beef tenderloin dish.  The recipe called for a 5-6 lb size.  Well I was not about to spend $70-100 on a tenderloin so I bought some individual thick tenderloins instead.  Needless to say the family was pleased and impressed with dinner.  I did succumb to eating a little just to make sure it was ok and it was!  The recipe directions will be adapted to how I made this for the cuts that I had.

Adapted from Southern Living

Pancetta Wrapped Beef Tenderloin with Whipped Horseradish Cream

makes 8 servings

  • 3 lbs beef tenderloins
  • 2 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • 3 tablespoons olive oil, divided
  • 14 very thin pancetta slices
  • 5 garlic cloves, minced
  • rosemary sprigs
  • Whipped Horseradish Cream

Preheat oven to 425F.  Sprinkle tenderloins with salt and pepper.  Cook the tenderloins in 2 tablespoons hot oil in a large skillet over medium high heat for 5 minutes on each side.  Let cool for 5 minutes.

Transfer the tenderloins to an aluminum foil lined baking sheet that has been brushed with the remaining 1 tablespoon of olive oil.  Line them up in a row and sprinkle the garlic over the tenderloin.  Lay a rosemary sprig over the top.

Place 2-3  slices pancetta across the top of each tenderloin.

Bake at 425F for 30 minutes or until pancetta is crispy. 

Let stand for 10 minutes.  Serve with the whipped horseradish cream.

Whipped Horseradish Cream

  • 1 cup whipping cream
  • 1/4 cup horseradish
  • 1/4 teaspoon sea salt

Beat whipping cream at medium speed 1 minute or until soft peaks form.  Fold in remaining ingredients.  Serve immediately, or cover and chill up to 8 hours.


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