INGREDIENTS 2 ounces dried porcini mushrooms 2 cups boiling water 3 tablespoons unsalted butter 3 large shallots, minced 2 garlic cloves, minced 4 scallions, minced Salt and freshly ground pepper One 3-pound center-cut trimmed beef tenderloin in 1 piece 3 ½ tablespoons vegetable oil ounces thinly sliced pancetta, chilled

DIRECTIONS
1. Preheat the oven to 450°. Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop. Transfer the porcini to a mini food processor and puree.
2. Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper. Let cool.
3. Season the roast with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.
4. On a work surface, slightly overlap 3 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin. Spread the porcini puree over the pancetta. Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in the pancetta. Carefully peel off the wax paper. Tie the roast with kitchen string at 1-inch intervals. Transfer to a rimmed baking sheet and brush with the remaining 1½ tablespoons of oil.
5. Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 120°. Let rest for 10 minutes. Cut off the strings and remove. Thickly slice the roast with a serrated knife and serve.

Braised Beef Bourguignon

INGREDIENTS 3 pounds beef round, cut in 1-inch cubes 1 teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil 1 celery stalk chopped 3 garlic cloves 2 carrots chopped 3 onions chopped 2 cups red wine ¼ cup all-purpose flour 1 teaspoon dried thyme 1 bay leaf 1 tablespoon tomato paste ½ cup beef broth 8 slices bacon, chopped 1 ½ cups small white onions, par-boiled 18 button mushrooms quartered 1 tablespoon butter ¼ teaspoon salt ¼ teaspoon sugar

DIRECTIONS
1. Season the meat generously with salt and pepper. Cover and refrigerate overnight.
2. Heat 2 tablespoons olive oil in heavy oven-proof pot. Dredge the beef in flour, shaking off any excess flour. Brown the meat in oil, turning to brown all sides. Remove the meat.
3. Add the carrots, celery and onion. Cook about 15 minutes or until lightly colored. Add the wine, beef broth, tomato paste, garlic, thyme and bay leaf.
4. Add the meat. Cover and cook in 350° oven for about 2½ hours.
5. Meanwhile, place the bacon in a saute pan and cook until crisp about 10 minutes. Remove the bacon and reserve. Remove all but 1 tablespoon of the bacon fat.
6. Add the onions and butter and saute the onions with salt and sugar until golden, about 10 minutes. Add mushrooms and saute for two minutes more.
7. When the meat is tender, remove from the oven. Remove the meat from the liquid to a serving platter and keep warm.
8. Strain the sauce. Place the sauce in a pot and ladle off any excess fat. Reduce the sauce over a medium flame to desired consistency. Pour the sauce over the beef and garnish with the onions, bacon, and mushrooms.

Recipes from www.foodandwine.com