Roasted Pancetta-Topped Beef Tenderloin with Wild Mushrooms |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| BEEF: 2 large garlic cloves, minced | 1 tablespoon minced fresh thyme | 1 tablespoon minced fresh rosemary |
| 1 large shallot, minced | 1 2-1/4 pound beef tenderloin roast | 2 3-ounce packages (about) thinly sliced pancetta (Italian bacon) |
| MUSHROOMS: 12 ounces fresh oyster mushrooms | 12 ounces fresh shiitake mushrooms, stemmed, halved | 1/4 cup olive oil |
| 1/4 cup finely chopped shallots | 2 garlic cloves, chopped | 1 tablespoon chopped fresh thyme |
| 1 tablespoon chopped fresh rosemary | 3/4 cup beef broth | 3 tablespoons brandy |
| 1 tablespoon chilled butter | ||
| 1 | FOR BEEF: Mix garlic, thyme, rosemary, and shallot in small bowl. Sprinkle beef with salt and pepper; rub herb mixture over. Place beef in roasting pan. Overlap pancetta slices atop beef to cover. |
| 2 | FOR MUSHROOMS: Mix mushrooms, oil, shallots, garlic, and herbs in large bowl. |
| 3 | Preheat oven to 450 F. Roast beef 15 minutes. Arrange mushroom mixture in pan around beef; roast 15 minutes. Stir mushrooms; continue to roast until thermometer inserted into beef from top center registers 125 F to 130 F for medium-rare, about 10 minutes. Transfer beef to platter; surround with mushroom mixture. Let rest 15 minutes. |
| 4 | Meanwhile, place roasting pan across 2 burners. Add broth and brandy; bring to boil, scraping up browned bits. Remove from heat. Whisk in cold butter. Season pan juices with salt and pepper. Transfer to bowl and serve with beef. |