28
Pancetta Wrapped Roast Beef
Serves: 6-8
1kg eye fillet beef
3 cloves garlic, sliced
¼ cup olive oil
2 tablespoons fresh rosemary, chopped
20 slices of pancetta
Kitchen twine
Salt and freshly ground black pepper, to taste
1. Preheat oven to 210°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
2. In a small bowl combine garlic, oil
and rosemary. Rub over beef. Season
generously with salt and pepper.
3. Lay the pieces of pancetta on a flat surface
until big enough to encase the beef. Place
the beef in the middle of the pancetta.
Fold the thinner end of the fillet under to
form an even shape. Roll the beef in the
pancetta and secure with kitchen twine at
3cm intervals. Wrap tightly in plastic wrap
and refrigerate for 30 minutes.
4. Place beef on baking tray and place in
oven. Roast on the low shelf in the oven
for 30 minutes or until desired. Cover and
allow to rest for 10-15 minutes. Serve hot.
Roasts (continued)
Summary of Contents for Convection Pizza Bake & Grill BT7000
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