70 mlolive oil1onion, finely chopped80 gmmild pancetta, finely chopped2garlic cloves, finely chopped2 tbsp eachrosemary and thyme, finely chopped80 gmcoarse sourdough crumbs from day-old bread20 gmcurrants, soaked in 40ml aged red wine vinegar for 10 minutes1beef fillet (about 1.2kg), butterflied (see note)Cavolo nero and parmesan salad1 bunchcavolo nero, thinly sliced1fennel bulb, thinly sliced on a mandolin, fronds reserved30 mllemon juice2 tbspextra-virgin olive oil30 gmfinely grated parmesan
Preheat oven to 200C. Heat 30ml oil in a frying pan over medium heat, add onion, pancetta and garlic, stir occasionally until tender (5-7 minutes). Add herbs, stir until fragrant, remove from heat, cool slightly, add crumbs and currant mixture, season to taste.
Place beef on a work surface, scatter over filling, roll beef to form a long cylinder, then tie at intervals with kitchen string to secure and cut widthways into six rounds.
Preheat a char-grill pan over high heat. Drizzle beef with remaining oil, season to taste and grill until browned (1-2 minutes each side). Transfer to a baking tray, roast until cooked (7-10 minutes for medium-rare), set aside to rest (5 minutes).
Meanwhile, for cavolo nero and parmesan salad, combine ingredients in a bowl and season to taste. Serve with beef.
Note To butterfly beef fillet, cut lengthways halfway through fillet, open it up, then cut horizontally from the centre through each side so fillet opens up like a book and forms a flat piece. Or ask your butcher to do it for you.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.