Beef Fillet Wrapped in Bacon

Compliments to the chef! Congratulations and well done Zelda van Staden for submitting AUGUST’s winning recipe, Beef Fillet wrapped in Bacon.

Serves 5

2 hours


1 packet Streaky Bacon
10 ml Olive oil
3 ml salt
3 ml pepper
medium Beef fillet
5 ml fresh or dry rosemary finely chopped
Greaseproof paper
For gravy:
Saved pan juices from meat
10 ml butter
150 ml red wine (can be replaced with beef stock)


  1. Mix the rosemary with the salt & pepper and rub into the fillet

  2. Rub a piece of greaseproof paper with the olive oil

  3. Place the bacon on the paper in such a way that it will cover the surface of the fillet when rolled

  4. Place the fillet on top of the bacon

  5. Use the greaseproof paper to help you roll the bacon around the filled

  6. Tie with string into a neat shape

  7. Place in oven tray and bake for two hours at 140C

  8. Remove from oven and let the roll rest for 15 minutes

  9. Cut into slices and serve with gravy

For gravy:

Make your gravy on the stove top using the pan juices. Stir in 10 ml butter and 150ml of red wine and bring to a boil on medium heat. Reduce for approximately 10 minutes. Serve hot.