Oxfilé med pancetta

Ingredients for Pancetta-Studded Beef Tenderloin

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

• 60g thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces

• 2 teaspoons kosher salt

• 2 teaspoons black pepper

• 2 matskedar vegetabilisk olja

• 60ml finely chopped shallot

• 120ml dry red wine

• 60ml dry Marsala wine

• 180ml beef or veal demiglace*

• 2 tablespoons red currant jelly

• 1 1/2 tablespoons unsalted butter, cut into bits

• 1/4 teskedar salt

• 1/8 teaspoons black pepper

Preheat oven to 218°C.

Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet.

Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into centre registers 49°C, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 54°C for medium-rare.)

Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.

We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

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