Pancetta Stuffed Beef Tenderloin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM-STUFFED BEEF TENDERLOIN



Mushroom-Stuffed Beef Tenderloin image

Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.

Provided by littleturtle

Categories     Roast Beef

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

6 slices bacon
2 cups fresh mushrooms, chopped
4 tablespoons onions, chopped
2 garlic cloves, minced
1 1/4 cups dry breadcrumbs, divided
2 tablespoons minced fresh parsley
1 (2 lb) beef tenderloin, trimmed
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon parmesan cheese, grated

Steps:

  • In a skillet, cook bacon until crisp.
  • Remove bacon; crumble and set aside.
  • Drain skillet, reserving 1 tablespoon drippings.
  • In the drippings, saute the mushrooms, onion and garlic until tender.
  • Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
  • Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
  • Pinch meat together along the seam and secure with toothpicks.
  • Combine butter with Parmesan cheese and brush over top and sides of meat.
  • Press the remaining bread crumbs onto butter mixture.
  • Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
  • Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
  • If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
  • Let stand for 10 minutes, then remove toothpicks before slicing.

Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1

PANCETTA-STUDDED BEEF TENDERLOIN



Pancetta-Studded Beef Tenderloin image

Categories     Roast     Currant     Beef Tenderloin     Bacon     Marsala     Red Wine     Jam or Jelly     Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

For beef
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
For sauce
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

Steps:

  • Roast beef:
  • Preheat oven to 425°F.
  • Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet.
  • Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
  • Make sauce while beef stands:
  • Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.
  • We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/2 cup diced celery
1 can (4 ounces) chopped mushrooms, drained
1/4 cup butter, cubed
2 cups soft bread crumbs (about 3 slices)
1/2 to 1 teaspoon salt
1/4 teaspoon dried basil or 1 teaspoon fresh basil
1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
1/8 teaspoon pepper
1 beef tenderloin roast (3 pounds)
4 slices bacon

Steps:

  • In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

Nutrition Facts :

PANCETTA-WRAPPED BEEF TENDERLOIN



Pancetta-Wrapped Beef Tenderloin image

Roasted beef tenderloin wrapped in crispy pancetta makes a special main dish for Thanksgiving dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 7

1 beef tenderloin (5 to 6 lb), trimmed of fat
2 teaspoons kosher (coarse or sea) salt
1 teaspoon coarse ground black pepper
3 tablespoons olive oil
14 very thin slices pancetta
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves

Steps:

  • Heat oven to 425°F. Line cookie sheet with waxed paper. Sprinkle beef with salt and pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 10 minutes, turning once, until browned. Cool 5 minutes.
  • On large sheet of waxed paper, arrange pancetta slices in 2 rows, overlapping to form rectangle the same length and width as tenderloin. Place beef on edge of one long side of pancetta. Sprinkle beef with garlic and rosemary. Roll up tightly, using waxed paper as a guide. Discard waxed paper. Tie beef with heavy kitchen string, securing at 1-inch intervals. Place on cookie sheet. Brush with remaining 1 tablespoon oil.
  • Bake 30 minutes or until pancetta is crispy and beef is of desired doneness. Let stand 10 minutes. Remove string before slicing.

Nutrition Facts : Calories 560, Carbohydrate 1 g, Fat 2, Fiber 0 g, Protein 61 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 680 mg

LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE



Lobster Stuffed Beef Tenderloin and Bearnaise Sauce image

watching food tv tonight this recipe looked so delicious- i just bought a whole tenderloin today at the Italian market in south Philly, but i had them cut it into fillets for me. I plan to be back there next week, and will have to try this for our holiday party.

Provided by chia2160

Categories     Roast Beef

Time 2h

Yield 8 serving(s)

Number Of Ingredients 23

2 rock lobster tail
1 tablespoon vegetable oil
1/4 lb pancetta or 1/4 lb bacon, chopped
1/2 cup chopped shallot
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chanterelle mushrooms, stems trimmed and sliced
salt
fresh ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves
1 (3 1/2 lb) center-cut beef tenderloin, trimmed and butterflied
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup melted unsalted butter or 1 cup clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Preheat the oven to 400°F.
  • Set up a large steamer.
  • Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
  • Remove the lobster tails from the steamer.
  • Cut along the underside of the shell and remove the tail meat whole.
  • Set aside.
  • In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
  • Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon.
  • Drain off all but 2 teaspoons of fat from the pan.
  • Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
  • Add the green onions and stir.
  • Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
  • Add the parsley and stir.
  • Remove from the heat, stir in the cooked pancetta, and let cool.
  • Spread the butterflied beef, cut side up, flat on a surface.
  • Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
  • Lay the lobster tails on top of the mixture, going across the beef.
  • Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
  • Tie with kitchen twine every 2 inches.
  • Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
  • Place over medium-high heat and sear the meat on all sides, about 6 minutes.
  • Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
  • Transfer to a cutting board.
  • Tent and let rest for 10 minutes before carving.
  • while beef is resting make the Bearnaise sauce:.
  • In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
  • Bring to a boil and cook until reduced to 2 tablespoons.
  • Remove from the heat, strain, and cool.
  • In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
  • Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
  • Remove from the heat.
  • Whisk in the lemon juice, chopped tarragon, salt, and pepper.
  • Adjust the seasoning, to taste.
  • Cover to keep warm until ready to serve.
  • To serve, place in a decorative bowl with a small sauce ladle.
  • Remove the kitchen twine and slice thickly.
  • Place on a platter, and drizzle with the Bearnaise Sauce.
  • Serve immediately.

MUSHROOM-STUFFED BEEF TENDERLOIN



Mushroom-Stuffed Beef Tenderloin image

This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach, chopped
1 cup (4 ounces) crumbled blue cheese
1 beef tenderloin roast (2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

  • In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

More about "pancetta stuffed beef tenderloin recipes"

10 BEST STUFFED BEEF TENDERLOIN ROAST RECIPES - YUMMLY
blue cheese, butter, beef tenderloin, fresh parsley, fresh parsley and 8 more. Spinach and Mushroom-Stuffed Beef Tenderloin The Meatwave. 138. button mushrooms, beef tenderloin, …
From yummly.com


STUFFED BEEF TENDERLOIN - PAULA DEEN
Directions. Preheat oven to 350 °F. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside. In a medium skillet, melt butter and …
From pauladeen.com


GORGONZOLA CREAM SAUCE OVER BEEF TENDERLOIN - FOOD52
3 days ago Drain all but 1 tablespoon of the cooking oil from the pan. Place the tenderloin in the hot pan and sear on all sides, about 2 minutes each. Place the beef in the oven for 25 minutes …
From food52.com


SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN RECIPE
Jan 20, 2022 1 c. beef broth. 2 T. unsalted butter. Directions: Place the top oven rack in the center position and pre-heat the oven to 400°F. Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, …
From rosemaryandmaple.com


PANCETTA-STUDDED BEEF TENDERLOIN - TAPPECUE
Preheat oven to 425°F. Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat …
From tappecue.com


PANCETTA-STUFFED BEEF TENDERLOIN WITH PORT MUSHROOMS
Sep 23, 2013 Pancetta-Stuffed Beef Tenderloin with Port Mushrooms I saw this recipe online a few weeks ago and couldn't wait to try it. The original recipe called for a breadcrumb stuffing inside the steak, but I tweaked things a little to my …
From katiekateskitchen.blogspot.com


PANCETTA-WRAPPED BEEF TENDERLOIN RECIPE - MARCIA …
Dec 2, 2014 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 ...
From foodandwine.com


PANCETTASTUFFEDBEEFTENDERLOIN RECIPES
Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips …
From tfrecipes.com


PANCETTA STUDDED BEEF TENDERLOIN RECIPES
Sprinkle beef with salt and pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 10 minutes, turning once, until browned.
From tfrecipes.com


STUFFED BEEF TENDERLOIN ROAST | TASTEOFBBQ.COM
Step 1: In a large fry pan saute the pancetta bacon until crisp. Remove with a slotted spoon to a dish lined with paper towels - leave the pancetta grease in the pan. Add the diced shallots and garlic to the pan and saute in the pancetta …
From tasteofbbq.com


BEEF TENDERLOIN STUFFED WITH MUSHROOMS, SPINACH,
Instructions. Preheat your oven to 425F. In a small nonstick skillet coated with cooking spray, saute the mushrooms until they're tender. Add the garlic and cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach, and …
From unrulybliss.com


EASY STUFFED BEEF TENDERLOIN - HY-VEE
Add shallot and cremini mushrooms; cook 10 minutes. Add beef broth and garlic; simmer until liquid evaporates. Stir in spinach, prosciutto, lemon zest, kosher salt, and black pepper. Cook …
From hy-vee.com


ROASTED PANCETTA-TOPPED BEEF TENDERLOIN WITH WILD MUSHROOMS
Place beef in roasting pan. Overlap pancetta slices atop beef to cover (Can be prepared 1 day ahead. Cover and chill). For Mushrooms: Mix mushrooms, oil, shallots, garlic, and herbs in …
From cdkitchen.com


PANCETTA-WRAPPED BEEF TENDERLOIN
Preparation. Preheat the oven to 450 degrees. 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.
From chefdecuisine.com


STUFFED PORK TENDERLOIN WITH ORANGE BUTTER SAUCE
4 days ago Instructions. Preheat the grill for indirect medium heat (~375°F). In a small bowl, mix the panko, cranberries, olive oil, and rosemary. Season with salt and pepper. Season the pork …
From campgrilleat.com


PANCETTA-STUFFED BEEF TENDERLOIN - J. LOHR
Preheat oven to 400°F. Pat beef dry and cut ½-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch, heavy skillet over high heat until …
From jlohr.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #meat     #roast-beef     #4-hours-or-less

Related Search