beef wrapped in pancetta and chicken stuffing recipe

Ingredients

• 675 g (1½ lbs) topside beef (trimmed) or beef fillet
• 2 Cinnamon Sticks
• 1 Bay Leaves
• 400 ml (13 fl oz) beef stock
• Schwartz Sea Salt and Ground Black Pepper to season
• For the carrot puree:
• 15 g (½ oz) butter
• For the braised cinnamon carrots:
• 1 Star Anise Whole
• 125 ml (4 fl oz) double cream
• 8 slices pancetta or Parma ham, thinly sliced
• 50 g (2 oz) butter
• 1 tbsp olive oil
• 1 tsp Juniper Berries
• 2 Bay Leaves
• 1 tsp Rosemary
• 125 ml (4 fl oz) creme de cassis
• 410 ml tin beef consomme
• For the beef:
• 1 chicken breast, slightly frozen, cut into cubes
• 75 ml (3 fl oz) single cream
• 325 g (11 oz) carrots
• ½ tsp Cinnamon Ground
• 325 g (11 oz) carrots, peeled and julienned