Luca's rump of beef stuffed with pancetta

AT A GLANCE

  • Serves 4 people

At Luca, Isaac McHale uses beef barrel rump, a barrel shaped fillet cut from the eye of rump. Ask your butcher for a piece of eye of rump or the large end of any eye fillet.

  • 1 kg piece of eye of rump, eye fillet or beef barrel rump
  • 3 very thin pancetta slices
  • 1 tbsp olive oil
01   Preheat oven to 200C. Make a cut in the centre of the rump piece or fillet, season with pepper and put the pancetta slices inside. Tie beef with kitchen string at intervals to secure.
02   Heat oil in a large ovenproof frying pan over high heat. Sear beef in pan until browned all over (1-2 minutes). Transfer to oven until the beef’s internal temperature reaches 60C on a meat thermometer for rare (15 minutes). Remove beef from oven and rest lightly wrapped in foil for 4 minutes, then cut off string and thickly slice beef to serve.

Topics:

RECIPE, DINNER, CHEFS' RECIPES, PANCETTA, BEEF, BEEF, OLIVE OIL

Recipe:

ISAAC MCHALE

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

A GUTSY SUPER-TUSCAN OR PRIMITIVO WITH DARK FRUIT AND GOOD BODY. , suggested by JOHNNY SMITH

FEATURED IN

Mar 2017

Mar 2017

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