PANCETTA-WRAPPED BEEF FILLET WITH HORSERADISH AND SAGE

SERVES 6

You will need a meat thermometer for this recipe. Serve beef with the goose-fat potatoes and Matt’s chicken gravy (see On the Side feature for recipe, p 113) if you like.

900g centre-cut beef fillet, trimmed 2 garlic cloves, finely chopped 8 sage leaves, finely chopped 1 tbs Dijon mustard 16 thin slices flat pancetta

(substitute streaky bacon) 1 tbs extra virgin olive oil 2 tbs finely grated fresh horseradish 1/4 cup (60ml) creme fraiche 1/4 cup (60ml) thickened cream 1 tbs finely chopped chives 1 tsp wholegrain mustard

Preheat the oven to 200°C. Grease a baking tray and line with baking paper.

Rub beef with a pinch each of salt flakes and freshly ground black pepper.

Combine garlic, sage and mustard in a bowl, then rub over beef.

Lay pancetta on a chopping board, long edges facing you and very slightly overlapping. Place the beef along the base of a long edge of pancetta and roll up to enclose.

Heat oil in a large frypan over high heat. Add beef and cook, turning occasionally, for 8 minutes or until evenly browned. Transfer to prepared tray and roast, turning halfway, for 20 minutes or until a meat thermometer inserted into the centre reaches 55°C for medium-rare, or until cooked to your liking. Transfer beef to a wire rack set over a tray and rest for 10 minutes.

Meanwhile, to make the horseradish sauce, combine all remaining ingredients and a pinch of salt flakes in a bowl.

Serve beef thickly sliced with horseradish sauce alongside, plus potatoes and gravy, if you like.