Beef Tenderloin with Whipped Horseradish Sauce

This is the Beef Tenderloin I made for Brigham's coworker/Christmas party.  Well.....kinda!  I actually didn't use the pancetta at all- since Brigham only likes bacon for breakfast.  So I followed the recipe with the exception of that.  This was a big hit.  Many said it was better than any steak house- it was really good.

Total: 1 hour, 25 minutes

Yield: Makes 8 servings
Ingredients

1 (5- to 6-lb.) beef tenderloin, trimmed
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
3 tablespoons olive oil, divided
14 very thin pancetta slices
Wax paper
3 garlic cloves, minced
2 tablespoons chopped fresh rosemary
Kitchen string
Whipped Horseradish Cream

Preparation

1. Preheat oven to 425°. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes.
2. Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin.
3. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tbsp. oil.
4. Bake at 425° for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120° (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.
Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.


Whipped Horseradish Sauce
This was yummy but next time I would only make 1/4 of it as it made a lot and you only need a little for each serving.
Prep Time: 10 minutes

Yield: Makes 2 1/4 cups
Ingredients

1 cup whipping cream
1/4 cup horseradish
2 tablespoons chopped fresh parsley
1/4 teaspoon salt

Preparation
1. Beat whipping cream at medium speed with a heavy-duty electric stand mixer 1 minute or until soft peaks form.
2. Fold in remaining ingredients. Serve immediately, or cover and chill up to 8 hours.