INGREDIENTS
1
(5- to 6-lb.) beef tenderloin, trimmed
2 tsp
kosher salt
1 tsp
coarsely ground pepper
3 tbsp
olive oil, divided
14
very thin pancetta slices
Wax paper
3
garlic cloves, minced
2 tbsp
chopped fresh rosemary
Kitchen string
Whipped Horseradish Cream