1.2kg beef fillet (without the head, clean away sinew and butterfly)
1 punnet of sliced mushrooms
1 onion chopped
2 cloves of garlic crushed
2 tsp italian herbs
2 cm thick cut strips of mozzarella (to almost fit the length of the fillet)
300 gm streaky bacon
salt and pepper.
100 ml butter


Preheat oven to 200 degrees

Melt butter in a pan and fry the onions till light brown

Add the herbs and mushrooms and fry till mushrooms are golden brown and there is no water left in the pan from the mushrooms

Add the garlic and fry for 1 minute. set aside

Lay strips of the streaky bacon on some cling wrap so as to cover the fillet

Season the fillet with salt and black pepper

Once the mushroom mixture is cold, line the inside of the fillet with the mushroom mix

Place the mozzerella sticks in the centre of the fillet and roll

The fillet closed. place the fillet on the streaky bacon and wrap closed. (remove the cling wrap ensure that the fillet is covered with bacon and insert toothpicks to hold the bacon in place)

Place on a baking tray and bake for 45 min

This will give you a medium done fillet and the cheese should be almost oozing out.

Best served with rosemary roasted baby potatoes, broccoli and sweet carrots