Method

• 1.
  Combine 2 tablespoons oil, 2 tablespoons rosemary and two-thirds of the garlic in a bowl. Spread over the beef fillet and refrigerate for 1 hour to marinate.
• 2.
  Lay out the pancetta slices, slightly overlapping, on your work surface and place the beef in the centre. Wrap the pancetta around the beef to completely enclose. Tie with kitchen string at 2cm intervals to secure, tucking the extra rosemary beneath string.
• 3.
  Place the mushrooms in a heat-proof bowl, cover with 150ml boiling water and set aside for 20 minutes to soak.
• 4.
  Heat the remaining oil in an ovenproof deep frying pan or casserole dish. When the oil is hot, add the beef and sear until golden all over. Transfer to a plate and set aside to rest.
• 5.
  Add the onion to the pan, reduce heat to low and cook for 5 minutes until slightly softened. Add the tomato paste and remaining garlic and rosemary, and cook for 1 minute.
• 6.
  Preheat the oven to 200°C.
• 7.
  Squeeze the liquid from the mushrooms and reserve. Add the mushrooms to the pan and cook for 1 minute then add the wine, stock and reserved liquid. Cook, stirring, until reduced by half. Add the diced tomatoes and cook for a further 5 minutes. Return the beef to the pan, cover and cook in the oven for 15 minutes. Remove from the oven and set aside for 15 minutes to rest. Transfer beef to a serving platter.
• 8.
  Return the pan to medium-high heat and cook the sauce for a few minutes to thicken slightly.
• 9.
  Slice the beef, pour over the sauce and serve with rosemary potatoes and wilted greens.