Pancetta-wrapped Fillet of Beef (gf)

900-gram centre-cut beef fillet, trimmed

sea salt and ground pepper 16-20 thin slices pancetta 2 tablespoons whole grain mustard

2 teaspoons olive oil

Preheat the oven to 190°C fan bake.

Season the beef generously with salt and pepper then spread with mustard. Place the pancetta on a chopping board, slightly overlapping. Place the beef crossways along the base of pancetta and roll up. You can tie the beef at intervals with kitchen string at this point if you wish.

Heat the oil in an ovenproof sauté pan over a high heat. When very hot, add the beef then place in the oven and roast for 30 minutes. Remove from the oven and rest, covered in foil then a tea towel, for at least 10-15 minutes. It’s important to rest the beef otherwise you will lose all the lovely, meaty juices when slicing.

Slice the fillet and arrange on a serving plate. We served the beef plated up with the Roasted Carrots (see page 54).

TO SERVE: SERVES 4-6