J. Lohr | Pancetta-Stuffed Beef Tenderloin

Name: J. Lohr | Pancetta-Stuffed Beef Tenderloin
Ingredients: 1 (3-lb.) trimmed and tied beef tenderloin at room temperature; 2 oz. thinly sliced pancetta (Italian unsmoked cured bacon), cut into ⅓-inch pieces; 2 tsp. kosher salt; 2 tsp. black pepper; 2 Tbsp. grape seed oil; 1½ lb. cherry tomatoes (5 cups); ½ tsp. salt; ¼ tsp. dried hot red pepper flakes; ¼ cup plus 2 Tbsp. extra-virgin olive oil; 1 cup firmly packed fresh flat-leaf parsley leaves; 1 garlic clove, sliced; 1 Tbsp. red wine vinegar

www.jlohr.com

Here’s an impressive main course that is as delicious as it is easy to prepare. Think Cabernet Sauvignon for your pairing wine.

Keywords

beef
transfer
salt
kosher
roast
pepper
sides
middle
juices
ingredients
3-lb
tied
tenderloin
tomatoes
flakes

View full recipe on www.jlohr.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jlohr.com.

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Ingredients

1 (3-lb.) trimmed and tied beef tenderloin at room temperature
2 oz. thinly sliced pancetta (Italian unsmoked cured bacon), cut into ⅓-inch pieces
2 tsp. kosher salt
2 tsp. black pepper
2 Tbsp. grape seed oil
1½ lb. cherry tomatoes (5 cups)
½ tsp. salt
¼ tsp. dried hot red pepper flakes
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 cup firmly packed fresh flat-leaf parsley leaves
1 garlic clove, sliced
1 Tbsp. red wine vinegar