Ingredients for Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

• 1 (6- to 2.9kg) whole beef tenderloin, trimmed of fat, silverskin, and the chain ()

• or a 5- to 2.5kg well-trimmed tenderloin roast

• 110g diced pancetta

• 900g grape tomatoes

• Salt

• Freshly ground black pepper

• 6 large garlic cloves, finely chopped

• 100g pitted kalamata olives, quartered lengthwise (90g)

• 350ml water, divided

• 300ml panko (Japanese bread crumbs)

• 80ml extra-virgin olive oil, divided

• 5 tablespoons Dijon mustard

• 2 tablespoons finely chopped fresh rosemary

• 1/4 cup finely chopped flat-leaf parsley

• Special equpment: Kitchen string

• large (18- by 13-inch) rimmed baking sheet

• large heavy roasting pan

• instant-read thermometer

Heat oven to 260°C 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 teaspoons 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 120ml water, scraping up brown bits.

Lower oven temperature to 177°C.

Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoons 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 45ml 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 centre of thickest part of meat registers 49°C, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 54°C for medium-rare).

Set roasting pan over 2 burners and add remaining 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.