Beef wrapped in pancetta

"Using spices will give the beef a different taste reminiscent of the Orient. With an additional fruit and the spices the dish will have a sweet and spicy note." Andreas Caminada

Serves: 4

What you need:

For the beef:

• 1 chicken breast, slightly frozen, cut into cubes
• 75ml (3fl oz) single cream
• 675g (11/2lb) topside beef (trimmed) or beef fillet
• 8 slices pancetta or Parma ham, thinly sliced
• 50g (2oz) butter
• 1 tbs olive oil
• 1 tsp Schwartz Juniper Berries
• 2 Schwartz Bay Leaves
• 1 tsp Schwartz Rosemary
• 125ml (4fl oz) crème de cassis
• 410 ml (tin) beef consommé
• Schwartz Sea Salt and Schwartz Ground Black Pepper to season

For the carrot purée:

• 325g (11 oz) carrots
• 125ml (4fl oz) double cream
• 15g (1/2 oz) butter
• ½ tsp Schwartz Ground Cinnamon
• Schwartz Sea Salt and Schwartz Ground Black Pepper to season

For the braised cinnamon carrots:

• 325g (11 oz) carrots, peeled and julienned
• 15g (1/2 oz) butter
• 1 Schwartz Star Anise
• 2 Schwartz Cinnamon Sticks
• 1 Schwartz Bay Leaf
• 400ml (13fl oz) beef stock
• Schwartz Sea Salt and Schwartz Ground Black Pepper to season

What you do:

1. Pre-heat the oven to 200ËšC/400ËšF/Gas Mark 6.
2. To make the chicken stuffing, place the chicken in a food processor, blend and gradually add the cream until it forms a fine mousse.
3. Season the meat with salt and pepper, then lay the pancetta out on the cling film so the pieces overlap and are slightly wider than the beef joint. Spread thinly with the chicken filling
4. (approx 2 mm), then place the beef on the top and wrap tightly.
5. Heat the butter and oil in the pan. Fry the meat all over with the juniper berries, bay leaves and the rosemary for 3 - 4 minutes until browned. Remove from the pan and place on a baking tray.
6. Cook the meat for around 30 minutes (depending on weight) in the middle of the oven, remove and cover with foil. Allow to rest in a warm place for 10 minutes.
7. Deglaze the meat juice with the cassis and the beef consommé, then reduce until thickened.
8. Peel the carrots and cut into cubes, then boil in salted water until cooked through. Drain, then add the cream to the pan and thicken a little by boiling briefly.
9. Transfer to a blender. Add the butter and cinnamon, and season with salt and pepper. Blend until smooth.
10. Sauté the carrots in butter. Add spices, bay leaf and seasoning.
11. Add the beef stock and braise until carrots are cooked. Drain and serve.

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