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Tournedos of pancetta wrapped veal with buttered spinach & slow roasted tomatoes


  • Place several layers of large sheets of clingwrap out on a clean bench. Then lay the veal fillets along about 40 cm of the cling film, overlapping each other and leaving an edge on the sides. Roll up very tightly, tie the ends and refrigerate for at least 2 hours to set 
  • When ready, lay out some more clingwrap on the bench and carefully lay out the pancetta, slightly overlapping each slice, making sure it is also 40 cm wide and deep enough to go around the veal ‘log’.
  • Then cut the clingwrap off the veal and place the ‘log’ on an edge of the pancetta. Tightly roll the pancetta and veal in the new clingwrap and refrigerate for another 2 hours.
  • After about 30 mins, preheat oven to 120°C fan forced (140°C normal).
  • Place the tomatoes in a baking tray (cut side up) and top each half with 2 garlic slices, a sprinkle of thyme, seasonings and a generous drizzle of oil. Cook in the oven for about 90 mins until very tender. Remove and set aside.
  • Then increase the oven temp to 180°C fan forced (200°C normal).
  • Cut the veal roll into 6-8 cm rounds. Season each side and seal the tops and bottoms in a little hot oil in a non-stick pan (that can go in the oven). Then cut off the plastic and gently seal the sides (pancetta), gently rolling in the pan as you do so. Finish off the cooking in the oven for 6 mins, before removing and setting aside for 2-3 mins to rest.
  • Melt the butter in a pan with a little seasoning and cook the spinach until wilted, tossing now again. Then place it on a clean tea towel and gently press to remove excess butter.
  • Spread some spinach in the middle of individual plates, top with 3 slow roasted tomatoes and then a Tournedo. Drizzle some jus over the top and serve with roasted smashed chats on the side.
  • Jason Lawrence – Barney Allen’s, Fitzroy Street, St Kilda


  • 1.5 kg veal fillet, denuded & cut into 3 cm thick pieces along the grain
  • 500 gm finely sliced flat pancetta
  • 8 large ripe tomatoes, cored & halved crossways
  • 2 large garlic cloves, finely sliced
  • 2 tbsp fresh thyme leaves, coarsely chopped
  • olive oil
  • sea salt & freshly ground pepper
  • 3 tbsp unsalted butter
  • 400 gm fresh baby spinach leaves, washed well
  • hot beef jus

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