Give the Sunday roast a South American flavour.

Ingredients

• 1-1.25 kg Scotch beef fillet
• 4 tablespoons cajun spice paste
• about 12 rashers streaky bacon, rind removed
• 2 large juicy tomatoes, diced
• ½ small red onion, peeled and diced
• 1 tablespoon cajun spice paste
• 2 tablespoons chopped fresh parsley

Method

1. Spread the Scotch fillet with the cajun spice paste. Carefully wrap the fillet in the streaky bacon, placing the ends of the bacon underneath the fillet. Place on foil or baking paper-lined tray.
2. Roast at 200ºC for 40 minutes. Stand 10 minutes before carving. Serve sliced with extra paste if wished.
3. Serve sliced with salad and the Fresh Tomato and Cajun Salsa

Fresh Tomato and Cajun Salsa

1. Blanch, peel and dice the tomatoes. Toss with the onion, paste and parsley.

Cooks Tips

- Remove the meat for roasting from the refrigerator at least 30 minutes before cooking. This will help ensure that the meat roasts evenly. Always keep covered when out of the fridge.