Instructions: Trim fillet of beef. Sprinkle with pepper and cook in a hot pan with a small amount of oil for 2 minutes to brown all over. Remove from pan and wrap bacon rashers around the outside.

Set on a rack in a roasting dish and cook at 220C (420F) allowing 15 minutes per 500 gm.

It is best when slightly underdone.

Cut the beef into thick slices, top each with a sauted mushrooms and spoon over a little of the sauce.

Serve remaining sauce separately.

*Red Wine sauce:
Finely dice onions.

Dissolve cornflour in cold beef stock.

Saute onion in butter until golden.

Add wine, brandy, stock, peeled, seeded and chopped tomatoes, and remaining ingredients. Stir until boiling, simmer 5 minutes. Remove bay leaf.

You can also use sirloin or scotch fillet.

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