Pancetta wrapped Beef Fillet

Beef fillets wrapped in pancetta

An impressive wintery roast with fresh flavours from the horseradish and sage.  Pair with our 2021 Holm Oak Shiraz.

Prep time Cook time Serves
30 mins 30 mins 6


Image credit: Delicious


Beef fillet
  • 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 (or bacon)
  • 1 tbs extra virgin olive oil
  • 2 tbs finely grated fresh horseradish
  • ¼ cup (60ml) crème fraîche
  • ¼ cup (60ml) thickened cream
  • 1 tbs finely chopped chives
  • 1 tsp wholegrain mustard
Potatoes Roasted in Goose Fat
  • 200g rendered goose fat (from good grocers – substitute duck fat)
  • 1.5kg royal blue potatoes (or other roasting potatoes such as desiree), peeled, halved (quartered if large)
Chicken Gravy
  • 2 tbs extra virgin olive oil
  • 200g chicken wings, chopped
  • 1 onion, thinly sliced
  • 100ml white wine
  • 20g unsalted butter
  • 1 tbs plain flour
  • 3 cups (750ml) chicken stock
  • 4 garlic cloves, crushed
  • 1 bay leaf
  • 4 thyme sprigs


Step 1: Preheat the oven to 200°C. Grease a baking tray and line with baking paper. For the potatoes, place fat in lipped baking tray and place in oven to melt.

Step 2: Meanwhile, place potato and 2 tbs salt flakes in a saucepan and cover with cold water. Bring to the boil, reduce to a simmer and cook for 10 minutes or until just tender. Drain in a colander for 10 minutes to dry slightly and shake to roughen edge.

Step 3: Remove potato tray from oven and gently toss potato in fat to coat. Spread potato evenly apart and roast, turning halfway, for 1 hour 10 minutes or until golden and crisp. Scatter with extra salt to serve.

Step 4: Rub beef with a pinch each of salt flakes and black pepper. Combine garlic, sage and mustard in a bowl, then rub over beef.

Step 5: Place pancetta on a chopping board, very slightly overlapping. Place beef crossways along the base of pancetta and roll up. Heat oil in a large frying pan over high heat. Add beef and cook, turning occasionally, for 8 minutes or until evenly browned. Transfer to lined tray and roast, turning halfway, for 20 minutes or until a meat thermometer inserted in the centre reaches 55°C for medium-rare, or until cooked to your liking. Rest on a wire rack over for 10 minutes.

Step 6: To make horseradish sauce, mix remaining ingredients and a pinch of salt flakes in a bowl.

Step 7: Thickly slice beef and serve with horseradish sauce, potatoes and gravy.

Step 8: For the gravy, heat oil in a heavy-based saucepan over high heat. Add chicken wings and cook, stirring occasionally, for 3 minutes or until starting to brown. Add onion and cook, stirring occasionally, for 5 minutes or until chicken wings and onion are browned. Add wine and cook, stirring regularly, for 5 minutes or until wine has evaporated. Add butter and flour, and cook, stirring continuously, for 2 minutes or until well combined. Add stock and bring to the boil, then reduce to a gentle simmer, skimming and discarding any fat from surface. Add garlic, bay leaf and thyme, and simmer, stirring occasionally, for a further 25-30 minutes until thickened and reduced. Strain gravy into a clean saucepan, season to taste and keep warm until ready to serve.

Serves 6

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