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Pancetta-Wrapped Beef Tenderloin with Herb StuffING
Serves 8 | Prep time 30 mins | Cooking time 30 mins + 30 mins baking time
- 1.5 kg beef tenderloin (single piece)
- salt and freshly ground black pepper
- 1 tbs olive oil
- 4 tbs olive oil
- 1 medium brown onion, finely chopped
- 1 tbsp fresh thyme leaves, plus extra sprigs for garnish
- 2 tbs chopped flat-leaf parsley
- 1 garlic clove
- 160g (1 1/2 cups) fresh breadcrumbs
- 3 anchovy fillets
- 1 large egg, beaten
- 1 tbsp wholegrain mustard, plus extra to serve
- 200g thin slices pancetta or prosciutto
- 2 tbs maple syrup or honey
Recommended serving suggestion:
- 1 cup classic red wine sauce
Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook the onion and thyme for 5 minutes or until soft. Transfer to a bowl and set aside to cool.
Trim the narrow tapered end off the tenderloin. Season the tenderloin generously with salt and pepper. Heat a tablespoon of oil in a large pan on high heat. Sear until well browned on all sides. Remove the tenderloin from the pan and let cool.
Place onion mixture, breadcrumbs, parsley, garlic, egg and 1 tablespoons of olive oil in a food processor and process until combined. Season the mixture with salt and pepper. Pat beef dry with paper towel. Spread mustard over top of beef to cover. Press stuffing in an even layer over top of beef to cover.
Preheat oven to 220C/200C fan forced.
Place a large sheet of baking paper on a work surface with short edge facing you. Arrange the pancetta on the paper in overlapping rows to form a rectangle the length of the tenderloin. Place the beef in the centre of the pancetta, stuffing-side up, and wrap the beef with the pancetta. Roll it firmly and carefully peel off the baking paper.
For best results, firmly but gently tie the roast with kitchen string at 1-inch intervals. Transfer pancetta wrapped‑beef to a rimmed baking sheet and brush with maple syrup or honey and the remaining oil.
Bake for 25‑35 minutes or until the bacon is golden brown. Check using a meat thermometer. For medium rare, it should read 53 degrees C. Set aside for at least 10 minutes to rest. Sprinkle with extra thyme. Slice the pancetta-wrapped beef and serve with extra mustard or classic red wine sauce.
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