Filetto Con Panchetta Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt, black pepper, and fresh rosemary. Wrap the pancetta slices around the tenderloin, securing it with kitchen twine if necessary.

2. 2

   Sear the Beef

   In a skillet over medium-high heat, add olive oil. Once hot, sear the beef tenderloin on all sides until the pancetta is golden brown, about 3-4 minutes per side.

3. 3

   Roast the Beef

   Transfer the seared tenderloin to a baking dish and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

4. 4

   Prepare the Port Wine Reduction

   While the beef is roasting, use the same skillet (without cleaning) to add minced garlic and cook for 1 minute until fragrant. Pour in the port wine and bring to a boil, then reduce the heat and let it simmer until reduced by half, about 10 minutes.

5. 5

   Serve

   Once the tenderloin is cooked, remove it from the oven and let it rest for 5 minutes. Slice the tenderloin and serve it drizzled with the port wine reduction.