METHOD

1. To make the confit leeks, heat a deep frying pan with a tight-fitting lid over medium heat. Add the oil and extra butter and cook until the butter is melted. Add the leek, stock and thyme sprigs and bring to a simmer. Cover with the lid and cook for 30 minutes. Turn the leeks over and cook for a further 30 minutes. Remove the lid and cook for 10–15 minutes or until the liquid reduces. 
2. While the confit leeks are cooking, make the sage and pancetta-wrapped beef fillet. Brush the beef with a little oil and sprinkle with salt and pepper.
3. Heat a large frying pan over high heat. Add the beef and cook for 30 seconds on all sides, until the meat is browned and sealed. Remove from the pan and set aside.
4. Combine the butter, horseradish and parmesan. 
5. Preheat the oven to 220°C (425°F). 
6. Cut 8 pieces of kitchen string to around 35cm long and place on a clean surface, 4cm apart. Lay 2 sage leaves in the centre
   
7. 
   of each piece of string, using a little of the butter mixture to secure it in place. Top the sage and string with strips of the pancetta horizontally, ensuring the pancetta overlaps. 
8. Spread the pancetta with the remaining butter mixture, leaving a 2cm border. Place the beef on top of the pancetta, then fold the strings over, one at a time, and tie to secure. Place on an ovenproof tray lined with non-stick baking paper and roast for 20 minutes or until cooked to your liking+. Remove from the oven and rest for 10–15 minutes. Slice the beef between the string to create 6 rounds.
9. Divide the confit leeks between plates, top with a slice of the sage and pancetta-wrapped beef and a drizzle of the pan juices.

Cook’s note:
+ For medium, we recommend cooking beef for 20–25 minutes in the oven. For medium to well done, we recommend cooking beef for 25–30 minutes in the oven. 

This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+

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