I saw this recipe online a few weeks ago and couldn't wait to try it. The original recipe called for a breadcrumb stuffing inside the steak, but I tweaked things a little to my liking. Feel free to change up the herbs, mushrooms, or even add in some other veggies! It's a wonderfully versatile dish that is sure to please any palate. This was perfect for an end-of-summer steak dinner before I started Nursing school (working on a second degree!). Make this and I promise you'll love it!!
6 ounces chopped pancetta
3 tablespoons extra-virgin olive oil
3 - 3 1/2 pounds boneless beef tenderloin
Salt and pepper
4 tablespoons butter
1 1/4 cups finely chopped parsley
3 tablespoons fresh thyme leaves
8 ounces mixed mushrooms (shiitake and cremini), sliced
1/3 cup tawny or ruby port wine
Position a rack in the center of the oven and preheat to 425 degrees. In an extra-large skillet, cook the pancetta, undisturbed, over medium heat for 3 minutes. Transfer to a plate.
Heat 2 tablespoons olive oil in the same skillet over medium heat. Season the tenderloin with salt and pepper, add to the skillet and cook, turning, until browned, 6 to 8 minutes. Transfer to a work surface and let cool.
In the same skillet, heat the butter to melt and transfer to a medium bowl. Add the parsley, thyme, mushrooms and 1/2 teaspoon each salt and pepper. Cook until mushrooms begin to turn brown, then add the wine and scrape any brown bits from the bottom of the pan. Mix in the pancetta. Set aside.
Slice the tenderloin lengthwise, three-quarters of the way through. Open the meat like a book. Spread half of the mushroom mixture across the meat, leaving a 1-inch border. Starting at a short end, roll up the meat and secure with toothpicks. Transfer the meat to a large roasting pan.
Roast the tenderloin until it register 120 degrees on an instant-read thermometer for medium-rare, 25 minutes. Transfer to a work surface and tent with foil. Slice, and serve, spooning pan juices over the steak.