Ingredients

• 8 thin slices round pancetta (see note)
• 1.2kg piece beef eye fillet
• Olive oil, to rub
• 3 small sprigs rosemary
• 250g small seedless red grapes on the vine, cut into small bunches
• 25g butter, chopped
• 125ml (1/2 cup) red wine

• Tarragon sauce

• 1 bunch tarragon, leaves picked, roughly chopped
• 1/2 cup packed flat-leaf parsley leaves, roughly chopped
• 1 eschalot, finely chopped
• 45g can anchovies in olive oil, drained, finely chopped
• 60ml (1/4 cup) extra virgin olive oil
• 2 tsp red wine vinegar

Description

Roast Beef Fillet And Grapes With Tarragon Sauce Recipe - Preheat Oven To 250C. Place 4 Slices Of Pancetta, Slightly Overlapping, On A Work Surface. Place The Beef On Top, Then Bring The Pancetta Slices Up Around The Beef (if The...

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