Ingredients:
1.4kg/3lb trimmed beef fillet
25g/1oz dried porcini mushrooms, soaked and drained
250g/9oz jar sliced red and yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons extra virgin olive oil
2 teaspoons plain flour
150ml/5fl oz Italian red wine
300ml/10fl oz beef stock
2 tablespoons Marsala
2 teaspoons dried mixed herbs
salt and freshly ground blackpepper
Preheat the oven to 190°C/375°F/Gas mark 5. Cut a slit along the side of the fillet, keeping both ends attached. Open it out with your fingers a little, to make a pocket. Roughly chop the porcini, reserving half for the sauce. Mix the remainder with half of the peppers, and use to fill the pocket in the beef. Grind black pepper over the meat, then wrap the pancetta around the fillet to enclose it completely. Tie with string at regular intervals. Heat the oil in a large non-stick frying pan, add the meat and sear on all sides. Lift the fillet out of the oil, draining over the pan. Reserve the juices in the pan for the sauce. Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 10-15 minutes. Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the flour and cook, stirring, over a medium heat for 2-3 minutes. Gradually stir in the red wine and the stock, then bring to the boil, stirring. Reduce the heat and add the Marsala and mixed herbs. Season with salt and pepper, and simmer until thickened, stirring constantly. Add the remaining peppers and porcini, and heat through. Remove the string from the beef fillet and carve the meat into neat slices. Using a slotted spoon, remove the peppers and onions from the sauce and use to garnish the meat. Serve immediately, drizzled with the sauce.
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