Ingredients for beef medallion:
800g beef fillets
45g unsalted butter
extra-virgin olive oil
8 slices of pulled pancetta pork
For the balsamic sauce
250 ml Bonanno balsamic vinegar
1 cinnamon stick
3 juniper berries
Take 4 beef medallions, approximately 200g in weight. Layer onto the medallion a few sprigs of rosemary, wrap 2 slices of pancetta round each medallion and tie with kitchen string to keep its shape. Put some olive oil and butter into a large frying pan to melt slowly. Arrange the beef medallions in the pan and brown them for 3-5 minutes on a high heat then turn the meat to brown on the other side. Remove from the frying pan and put to one side.
Make the sauce in the same frying pan: add Bonanno balsamic vinegar, the crushed juniper berries with the cloves and cinnamon stick. Cook slowly to reduce the sauce, season to taste and remove from the heat. Pass the sauce through a sieve to remove any remaining spices and pour over the beef medallions.