1

Trim fillet of all fat and sinew, reserving the trimmings. If the fillet is the tail end, fold the thinnest end underneath to ensure even cooking. Make small incisions in beef with a sharp knife and push garlic slices into slits. Brush fillet with oil, season with salt and ground pepper, and rub with rosemary.

2

Lay slices of pancetta flat on a work surface, overlapping slightly, until you have a square large enough to enclose fillet. Place fillet in the centre, bring 1 side of the pancetta over the top, then roll fillet to enclose. Tie with kitchen string at 3cm intervals. Tightly wrap in plastic wrap and place in the fridge for 30 minutes. Remove from fridge and remove the plastic wrap.

3

Preheat oven to 200°C.

4

Heat 1 tablespoon of oil in a large frypan over high heat. Add fillet and cook until browned all over. Transfer to a roasting pan, and roast in oven for 12 minutes. Cover and set aside to rest in a warm place.

5

Meanwhile, return frypan to stove over medium heat and add remaining oil. When hot, add reserved trimmings and vegetables, and cook, stirring, for 7-8 minutes or until vegetables are tinged golden. Add tomato paste and flour, and cook for 1 minute. Add shiraz, boil for 2 minutes, then add bay leaf and stock. Return to the boil, then reduce heat and cook for 5-6 minutes or until reduced and slightly thickened. Season with salt and pepper, and strain into a jug.

6

Cut the beef into medium-thick slices and serve with red wine gravy, horseradish cream and Yorkshire puddings.