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Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

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Introduction

Discover the savory delight of Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes, a dish that promises to tantalize your taste buds and impress anyone you’re cooking for. This recipe combines classic flavors elevated by careful preparation, resulting in an unforgettable meal.

Tips for this recipe

Ensure your beef tenderloin is well-tenderized before cooking. Pay special attention to seasoning and allow the pancetta crumbs to form a perfect coating, enhancing both taste and texture.

Why you will love this recipe

This rosemary-crusted beef tenderloin with pancetta-roasted tomatoes brings together the heartiness of meat and the subtlety of herbs. Each bite is a fusion of flavors, promising an indulgent dining experience that’s as comforting as it is sophisticated.

Ingredients

  • Tomatoes
  • Beef (Tenderloin)
  • Pancetta

Advised equipment

  1. Chef’s Knife – For prep work including trimming and chopping.
  2. Meat Mallet or Rolling Pin – To tenderize the beef tenderloin before cooking.
  3. Cast Iron Skillet – Perfect for searing steaks and enhancing flavors.
  4. Roasting Pan – For roasting tomatoes and other vegetables.
  5. Measuring Cups & Spoons – To accurately measure ingredients like herbs.
  6. Whisk – Useful for making pan sauces to accompany steaks.
  7. Digital Food Scale – For precise meat preparation and cooking times.
  8. Baking Sheet – Potentially used for roasting vegetables or creating pancetta crumbs.
  9. Roasting Rack – To ensure evenly cooked tenderloin and tomatoes by allowing air circulation.
  10. Kitchen Shears – For cutting pancetta efficiently and trimming meat.

History of the recipe

The rich tapestry of this dish weaves together culinary traditions from both Italian and French cuisines. The use of pancetta, a salt-cured pork belly, hints at an Italian influence, while the rosemary crust brings in a touch of classic French cooking.

Fun facts about this recipe

Rosemary is not just a garnish; it’s deeply rooted in culinary history and is often associated with remembrance. The pancetta crumb technique adds an extra layer of flavor, echoing the Italian tradition of ‘salumi,’ which includes various cured meats.

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Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

amanda

Equipment

  • Chef's Knife - Essential for prep work, including trimming meat and chopping rosemary.

  • Meat Mallet or Rolling Pin - Used to tenderize beef tenderloin before cooking.

  • Cast Iron Skillet - Ideal for searing steaks, enhancing flavor based on its use in similar recipes.

  • Roasting Pan - To roast tomatoes and potentially other vegetables included or complementary to the dish.

  • Measuring Cups & Spoons - For accurately measuring ingredients, including herbs like rosemary.

  • Whisk - Useful for making pan sauces that accompany steaks.

  • Digital Food Scale - Great for precise meat preparation and cooking times.

  • Baking Sheet - Potentially used for roasting vegetables or as a base when making pancetta crumbs.

  • Roasting Rack - Helps in evenly cooking the tenderloin and potentially roasted tomatoes by elevating them above their tray, allowing air circulation.

  • Kitchen Shears - Useful for cutting pancetta or trimming meat efficiently.

Ingredients

  • Ttomatoes

  • Beef

  • Pancetta

Instructions

1

Instruction 1

Heat oven to 500°F with rack in middle.
2

Instruction 2

Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
3

Instruction 3

Cook pancetta in a large rimmed baking sheet in oven, stirring once, until fat is rendered and pancetta is crisp, 4 to 8 minutes. Transfer pancetta with a slotted spoon to a bowl.
4

Instruction 4

Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes.
5

Instruction 5

Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes.
6

Instruction 6

Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits.
7

Instruction 7

Lower oven temperature to 350°F.
8

Instruction 8

Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl.
9

Instruction 9

Stir together mustard and rosemary in a small bowl.
10

Instruction 10

Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat.
11

Instruction 11

Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
12

Instruction 12

Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere.
13

Instruction 13

Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
14

Instruction 14

Set roasting pan over 2 burners and add remaining 1 cup water. Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley.
15

Instruction 15

Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.
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