Beef Tenderloin with Pancetta and Hominy Polenta Recipe

• Pancetta and Hominy Polenta
• 4 (6- to 8-ounce) beef tenderloin steaks
• 2 tablespoons neutral oil, such as canola (or reserved rendered pancetta fat, if using)

1. Make the and keep it warm while preparing the tenderloin.
2. Heat to 500 degrees F and arrange the rack in the top third of the oven.
3. Season steaks with salt and freshly ground black pepper; let rest at room temperature for 20 minutes before cooking.
4. Heat a large cast iron skillet or frying pan over high heat until hot but not smoking.
5. Add oil (or reserved rendered pancetta fat) and swirl to coat the pan.
6. Place fillets in the pan and sear until nicely browned on one side, about 3 minutes.
7. Flip steaks, then place the entire pan in the heated oven.
8. Cook to desired doneness, about 5 minutes for medium rare.
9. Remove from the oven and let rest 3 to 5 minutes before serving.

hominy, beef tenderloin, neutral oil

Taken from www.chowhound.com/recipes/beef-tenderloin-with-pancetta-and-hominy-polenta-10866 (may not work)