This is a delicious recipe that's simple and takes next to no time to prepare. The fillet cooks quickly and can be done on a covered barbecue, instead of the oven. For something wonderful on the side, tray Port-Glazed Baby Onions.

Ingredients

• 750 gram piece fillet of beef (an even thickness throughout)
• 2 tablespoons horseradish mustard
• freshly ground black pepper
• approximately 12 rashers streaky bacon

Method

1. Run a thin sharp knife under any sinew or white skin on the beef fillet and remove. If this is not removed, it will shrink, twist and toughen on cooking.
2. Place the fillet on a board and spread about three-quarters of the mustard over the top and sides of the beef. Season well with pepper.
3. Remove the rind from the bacon. Using the back of a heavy knife, stretch the bacon rashers gently to make them a little thinner.
4. Carefully overlap the bacon rashers down the length of the fillet, leaving enough on either side to cover the underside of the beef when you turn it over.
5. Carefully turn the beef over and spread the remaining horseradish mustard on top of the beef. Bring the bacon rashers over to completely encase the beef. If wished, tie with a string to secure.
6. Place on a roasting rack at the top of the oven and cook at 220ºC for 25 minutes. This will achieve medium cooked meat. Should you wish it to be rare, cook for only 15-18 minutes. For well-done beef, cook for 30-35 minutes.
7. Allow to stand for 5 minutes, well covered with foil, before you carve and serve.

Cooks Tips

- Fillet is an expensive cut but there is no waste. Ask the butcher for the centre middle piece - you'll have an even thickness throughout. - If you wish to use a less expensive cut of meat, use scotch fillet pieces, but lower the cooking temperature down to 180ºC when you place the meat in the oven. Cook for 25 minutes per 500 grams to achieve a medium piece of beef. Also, the timing is for meat at room temperature, not straight from the fridge. Allow an extra 5 minutes if your meat is straight from the fridge. - For an interesting change, use Green Peppercorn Mustard.