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Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes


Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes Recipe

Ingredients:
  • 1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
  • 4 ounces diced pancetta
  • 2 pounds grape tomatoes
  • Salt
  • Freshly ground black pepper
  • 6 large garlic cloves, finely chopped
  • 2/3 cup pitted kalamata olives, quartered lengthwise (3 ounces)
  • 1 1/2 cups water, divided
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 5 tablespoons extra-virgin olive oil, divided
  • 5 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh rosemary
  • 1/4 cup finely chopped flat-leaf parsley
  • Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer
Directions:
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Rank

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