William Meppem
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
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.
Drink Suggestion: A gutsy super-Tuscan or primitivo with dark fruit and good body. Drink suggestion by Johnny Smith
Notes
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