Pancetta-Studded Beef Tenderloin

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This elegant pancetta-studded beef tenderloin is a sophisticated centrepiece that combines the lean, buttery texture of prime beef with the salty depth of Italian cured bacon. By inserting small pieces of pancetta directly into the meat, you ensure every slice is infused with savoury flavour while remaining incredibly succulent. The accompanying sauce, made with a reduction of red wine, Marsala, and a hint of red currant jelly, provides a glossy, restaurant-quality finish that perfectly complements the rich roast.

As a diabetes-friendly option, this dish focuses on high-quality protein and intense natural flavours rather than heavy starches or sugary glazes. It is an excellent choice for a Sunday roast or a festive dinner party when you want something special yet health-conscious. Serve it with a side of steamed seasonal greens or roasted root vegetables for a balanced and nutritious gourmet meal.

Ingredients for Pancetta-Studded Beef Tenderloin

1 (3-pound) trimmed and tied beef tenderloin at room temperature
60g thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces
2 चम्मच कोषेर नमक
2 चम्मच काली मिर्च
2 बड़े चम्मच वनस्पति तेल
60ml finely chopped shallot
120ml dry red wine
60ml dry Marsala wine
180ml beef or veal demiglace*
2 tablespoons red currant jelly
1 1/2 tablespoons unsalted butter, cut into bits
1/4 चम्मच नमक
1/8 चम्मच काली मिर्च

How to make Pancetta-Studded Beef Tenderloin

Preheat oven to 218°C.

Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet.

Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into centre registers 49°C, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 54°C for medium-rare.)

Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.

We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.