1 (3-pound) trimmed and tied beef tenderloin at room temperature
2 oz thinly sliced pancetta (Italian unsmoked cured bacon), cut into
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 Lombardo Marsala Dry 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
Preheat oven to 425°F.
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 center registers 120°F, 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 130°F for
Make sauce while beef stands:
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.