Pancetta Studded Beef Tenderloin
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
- 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
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