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Beef Tenderloin Wrapped in Pancetta

Featured by Barnwood Vineyards in the Gold Wine Club.
Beef Tenderloin Wrapped in Pancetta


Tender, juicy and packed full of flavor. The pancetta makes the meal unforgettable, especially when paired with a glass of Cabernet Sauvignon.

Yield: 6
Prep Time: 30 Minutes
Cook Time: 55 Minutes


• 3 ounces dried porcini mushrooms
• 2 cups of boiling water
• 3 tablespoons unsalted butter
• 2 large shallots, minced
• 2 garlic cloves, minced
• 4 green onions, minced
• 1 1/2 teaspoons Italian herb blend
• Salt and freshly ground pepper to taste
• One, 3-pound center-cut, trimmed beef tenderloin (one piece)
• 3 1/2 tablespoons olive oil
• 8 ounces thinly sliced pancetta, chilled
• Kitchen string and thermometer


Preheat oven to 450 degrees, Soak the porcini in the boiling water for 25 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and chop coarsely. Transfer the porcini to a blender or mini food processor and puree.

Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the green onions and cook until softened, about 2 minutes. Stir in porcini puree. Add Italian herb blend; add salt and pepper to taste. Let cool. Season the roast with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet. Sear the roast over moderate high heat until browned all over; let cool. On a work surface, slightly overlap three 16 inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin. Spread the porcini puree over the pancetta.

Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in a pancetta. Carefully peel off the wax paper. Tie the roast with kitchen string at 1-inch intervals. Transfer to a rimmed baking sheet and brush with remaining 1 1/2 tablespoons of olive oil. Roast the beef for 25 minutes, or until the pancetta is crisp and the interior temperature reads 120 degrees.

Let rest for 10 minutes. Cut off strings and remove. Thickly slice the roast with a serrated knife and serve with garlic mashed potatoes and your favorite steamed vegetables.

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