Chef's Recipes

Luca's rump of beef stuffed with pancetta

Isaac McHale shares his recipe for the succulent roast rump of beef stuffed with pancetta served at Luca, his new London restaurant.

By Isaac McHale
  • 10 mins preparation
  • 20 mins cooking plus resting
  • Serves 4
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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.


  • 1 kg piece of eye of rump, eye fillet or beef barrel rump
  • 3 very thin pancetta slices
  • 1 tbsp olive oil


  • 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

  • undefined: Isaac McHale