Name: Luca’s rump of beef stuffed with pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg piece of eye of rump, eye fillet or beef barrel rump; 3 very thin pancetta slices; 1 tbsp olive oil

Luca’s rump of beef stuffed with pancetta

Isaac McHale shares his recipe for the succulent roast rump of beef stuffed with pancetta served at Luca, his new London restaurant.

Serves 4

Prep

10M

Cook

20M

Total

30M

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.

Ingredients

1 kg piece of eye of rump, eye fillet or beef barrel rump

3 very thin pancetta slices

1 tbsp olive oil

Method

Main

1.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.

2.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.