Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes
A beef tenderloin roast is a boon for the host and a treat for family or guests during the holidays. Many big-box stores sell them at a reasonable price, and when trimmed, theres no wastejust solid meat. Cooking the roast doesnt tie up your oven for long, and once its done, it couldnt be easier to carve. Between the green of the rosemary and the red of the grape tomatoes, the sauce is festive with color and loaded with bright flavor.
A beef tenderloin roast is a boon for the host and a treat for family or guests during the holidays. Many big-box stores sell them at a reasonable price, and when trimmed, theres no wastejust solid meat. Cooking the roast doesnt tie up your oven for long, and once its done, it couldnt be easier to carve. Between the green of the rosemary and the red of the grape tomatoes, the sauce is festive with color and loaded with bright flavor.
- Carbohydrate 10 g(3%)
- Cholesterol 201 mg(67%)
- Fat 52 g(80%)
- Fiber 2 g(8%)
- Protein 48 g(97%)
- Saturated Fat 19 g(94%)
- Sodium 887 mg(37%)
- Calories 708
Step-by-step
- Heat oven to 500°F with rack in middle.
- 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.
- 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.
- Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes.
- Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes.
- Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits.
- Lower oven temperature to 350°F.
- Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl.
- Stir together mustard and rosemary in a small bowl.
- Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat.
- 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.
- Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere.
- 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).
- 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.
- Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.
Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes: A Holiday Feast
The holidays are a time for celebration, family, and of course, delicious food! This year, I decided to elevate our holiday meal with a show-stopping Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes. It sounds fancy, but I promise, it's surprisingly easy to make, even for a busy mom like myself. The result? A succulent, flavorful roast that will impress your guests and leave them wanting more. The tender beef is perfectly complemented by the crispy pancetta and sweet, slightly tangy roasted tomatoes. The rosemary and breadcrumb crust adds a beautiful texture and aromatic depth. This dish is a true centerpiece, effortlessly elegant and bursting with flavor.
I love that this recipe uses readily available ingredients. The beef tenderloin itself is often surprisingly affordable, especially during the holiday season. You can usually find them at your local grocery store. And the preparation is straightforward. It doesn't require hours of meticulous chopping or complex techniques. The most time-consuming part is actually allowing the beef to rest after cooking, which allows the juices to redistribute, resulting in a more tender and flavorful final product. The aroma that fills the kitchen as the beef roasts is heavenly, promising a delicious meal to come. I often find myself adding extra rosemary sprigs to the roasting pan; it fills the whole house with a wonderful comforting holiday scent.
This dish isn't just about the deliciousness; it's also about the presentation. The vibrant colors of the roasted tomatoes against the rich brown of the beef create a visually stunning presentation. It's a dish that's as pleasing to the eye as it is to the palate. I often serve it with a simple side of roasted vegetables or creamy mashed potatoes. The combination is simply perfect. It’s a recipe that I’ll be making again and again, not just for holidays, but for special dinners throughout the year. It’s become a family favorite, and I hope it will become one of yours too. The ease of preparation combined with the impressive results make it a fantastic choice for any occasion. The leftovers are great too, perfect for sandwiches or salads!
Tips and Variations:
- For a richer flavor: Marinate the beef tenderloin in a mixture of olive oil, rosemary, garlic, and salt for a few hours before cooking.
- Add some spice: Include a pinch of red pepper flakes to the pancetta-roasted tomatoes for a subtle kick.
- Make it a complete meal: Serve the beef tenderloin with your favorite sides, such as roasted potatoes, asparagus, or a fresh salad.
- Customize the crust: Experiment with different herbs and spices in the breadcrumb crust, such as thyme, oregano, or Parmesan cheese.
This Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes is more than just a recipe; it's a culinary experience. It's a dish that brings people together and creates lasting memories. So, gather your family and friends, and prepare to be amazed by this simple yet extraordinary recipe.
