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                                                                  Buy pancetta, or Italian bacon, freshly sliced from the deli department.

                                                                  Ingredients
                                                                  • Yes No 1 5 to 6 lb beef tenderloin
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 14 slice very thin pancetta slices
                                                                  • Yes No waxed paper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No butcher's twine
                                                                  • Yes No horseradish cream
                                                                  • Preheat oven to 425°. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes.
                                                                  • Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin.
                                                                  • Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tbsp. oil.
                                                                  • Bake at 425° for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120° (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.
                                                                  • Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

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