Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes
A luxurious beef tenderloin roast coated with rosemary-mustard crust and served with pancetta-roasted tomatoes and kalamata olives. This elegant main dish features a perfectly cooked tenderloin paired with sweet roasted grape tomatoes and crispy pancetta.
Ingredients
- •6 pounds beef tenderloin
- •2 pounds grape tomatoes
- •to taste Salt
- •to taste Freshly ground black pepper
- •6 cloves garlic
- •⅔ cup pitted kalamata olives
- •1½ cups water
- •1¼ cups panko
- •5 tablespoons extra-virgin olive oil
- •5 tablespoons Dijon mustard
- •2 tablespoons fresh rosemary
- •¼ cup flat-leaf parsley
- •equipment
Cooking Instructions
- 1.
Heat oven to 500°F with rack in middle.
5 min
- 2.
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.
10 min
- 3.
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.
8 min
- 4.
Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes.
15 min
- 5.
Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes.
4 min
- 6.
Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits.
2 min
- 7.
Lower oven temperature to 350°F.
1 min
- 8.
Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl.
2 min
- 9.
Stir together mustard and rosemary in a small bowl.
1 min
- 10.
Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat.
3 min
- 11.
Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
10 min
- 12.
Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere.
5 min
- 13.
Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
40 min
- 14.
Set roasting pan over 2 burners and add remaining 1 cup water. Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley.
5 min
- 15.
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.
5 min
