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- Step 1
Preheat oven to 250C. Place 4 slices of pancetta, slightly overlapping, on a work surface. Place the beef on top, then bring the pancetta slices up around the beef (if the pancetta is sufficiently thin, it should stick to the beef easily). Place the remaining slices of pancetta over the top of the beef. Using kitchen string, tie wrapped beef at 4cm intervals. Rub well with oil.
- Step 2
Preheat a large, heavy-based, ovenproof frying pan over medium–high heat, then brown the wrapped beef, turning occasionally, for 5 minutes.
- Step 3
Tuck rosemary sprigs under string. Transfer the pan to the oven and roast beef for 20 minutes. Add grapes to the pan and scatter butter around the beef, pour over wine, then roast the beef for a further 10 minutes for medium or until cooked to your liking. Remove from oven, cover pan loosely with foil and rest beef for 15 minutes.
- Step 4
To make tarragon sauce, combine all the ingredients in a small bowl and season with salt and pepper.
- Step 5
Stir tarragon sauce into the pan juices. Thickly slice beef fillet and serve immediately.
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Serves 8 as part of a banquet. Pancetta, from supermarkets and delis, is Italian salt-cured pork belly. Substitute prosciutto or streaky bacon. For a variation on the beef fillet, substitute a 1.2kg chicken, omitting the pancetta and rosemary. Roast chicken for 30 minutes. Substitute green grapes and white wine for the red grapes and red wine in step 3, then roast chicken for a further 30 minutes. Stir the tarragon sauce through the pan juices to serve, as in step 5.