Luca's rump of beef stuffed with pancetta

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A gutsy super-Tuscan or primitivo with dark fruit and good body.

Featured in

Mar 2017

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