Beef Braciole with Cavolo Nero and Parmesan Salad

Serves: 6

Ingredients

70 ml olive oil
1 onion, finely chopped
80 gm mild pancetta, finely chopped
2 garlic cloves, finely chopped
2 tbsp each rosemary and thyme, finely chopped
80 gm coarse sourdough crumbs from day-old bread
20 gm currants, soaked in 40ml aged red wine vinegar for 10 minutes
1 beef fillet (about 1.2kg)

Cavolo Nero and Parmesan Salad

1 bunch cavolo nero, thinly sliced
1 fennel bulb, thinly sliced on a mandolin, fronds reserved
30 ml lemon juice
2 tbsp extra-virgin olive oil
30 gm finely grated parmesan

Method

1. 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.
2. 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.
3. 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).
4. Meanwhile, for cavolo nero and parmesan salad, combine ingredients in a bowl and season to taste. Serve with beef.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.