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Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes Recipe

Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes Recipe

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Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

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Ingredients:

Serving

1 (6- to 6 1/2-lb) whole beef tenderloin , trimmed of fat , silverskin , and the chain ( see cooks' notes); or a 5- to 5 1/2-pound well-trimmed tenderloin ro a st
4 oz diced pancetta
2 lb grape tomatoes
salt
freshly ground black pepper
6 large garlic cloves, finely chopped
2/3 cup pitted kalamata olives , quartered lengthwise (3 oz)
1 1/2 cups water, divided
1 1/4 cups panko ( japanese bread crumbs)
5 tbsp extra-virgin olive oil, divided
5 tbsp dijon mustard
2 tbsp finely chopped fresh rosemary
1/4 cup finely chopped flat-leaf parsley

Directions:

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.
Cooks' Notes: Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some still have the chain attacheda long, thin, loose muscle hanging onto one side of the tenderloinwhich you'll want to remove and save for something like kebabs. (Either ask the butcher to do the honors or do it yourself.) Whether the tenderloin comes trimmed (a.k.a. peeled) or not, make sure there is no fat or silverskin left on the outside. If there is, remove it yourself with a sharp knife. Tomato mixture can be made 1 day ahead and chilled. Reheat before proceeding with recipe.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	992.61 Kcal (4156 kJ)
Calories from fat	551.26 Kcal
		% Daily Value*
Total Fat	61.25g	94%
Cholesterol	305.55mg	102%
Sodium	533.86mg	22%
Potassium	1052.69mg	22%
Total Carbs	12.6g	4%
Sugars	3.74g	15%
Dietary Fiber	0.65g	3%
Protein	90.46g	181%
Vitamin C	2.8mg	5%
Iron	6.5mg	36%
Calcium	90.1mg	9%

Amount Per 100 g
Calories	202.99 Kcal (850 kJ)
Calories from fat	112.73 Kcal
		% Daily Value*
Total Fat	12.53g	94%
Cholesterol	62.49mg	102%
Sodium	109.18mg	22%
Potassium	215.28mg	22%
Total Carbs	2.58g	4%
Sugars	0.76g	15%
Dietary Fiber	0.13g	3%
Protein	18.5g	181%
Vitamin C	0.6mg	5%
Iron	1.3mg	36%
Calcium	18.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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