Roasted Pancetta-Topped Beef Tenderloin With Wild Mushrooms

For Beef: Mix garlic, thyme, rosemary, and shallot in small bowl. Sprinkle beef with salt and pepper, then rub herb mixture over. Place beef in roasting pan. Overlap pancetta slices atop beef to cover (Can be prepared 1 day ahead. Cover and chill).

For Mushrooms: Mix mushrooms, oil, shallots, garlic, and herbs in large bowl.

Preheat oven to 450 degrees F. Roast beef for 15 minutes. Arrange mushroom mixture in pan around beef and roast for another 15 minutes.

Stir mushrooms and continue to roast until thermometer inserted into beef from top center registers 125 to 130 degrees F for medium-rare, about 10 minutes.

Transfer beef to platter and surround with mushroom mixture. Let rest 15 minutes.

Meanwhile, place roasting pan across 2 burners. Add broth and brandy. Bring to boil, scraping up browned bits. Remove from heat. Whisk in cold butter. Season pan juices with salt and pepper.

Transfer to bowl and serve with beef.