Makes 2 servings. Difficulty
1/2 cup gf beef stock 1/4 dry red wine, such as a Merlot 1 Tablespoon seedless raspberry jam 1/4 teaspoon pepper 2 ounces gf pancetta 2 beef tenderloin steaks (about 1-1/2 inch thick; 3/4 to 1 pound) Salt and freshly ground pepper to taste
In a 1 quart saucepan bring gf beef stock, red wine, jam and pepper to a boil. Boil until sauce is reduced slightly, about 5 minutes.
Meanwhile, wrap pancetta around edge of each filet.
Broil filets on a rack about 4-6 inches from heat until browned, about 3-4 minutes. Turn steaks over and broil until tops are browned, 3-4 minutes more for rare. Cook longer to achieve desired doneness.
Remove filets from broiler and tent with foil. Let rest for about 5 minutes.
Put steaks on warm plates and spoon sauce over them. Add salt and pepper to taste.