Ingredients

1 (3-pound) trimmed and tied beef tenderloin at room temperature

2 oz thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces

2 teaspoons kosher salt

2 teaspoons black pepper

2 tablespoons vegetable oil

For sauce

• 1/4 cup finely chopped shallot
• 1/2 cup dry red wine
• 1/4 cup dry Marsala wine
• 3/4 cup beef or veal demiglace*
• 2 tablespoons red currant jelly
• 1 1/2 tablespoons unsalted butter, cut into bits
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Description

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