Bacon-Wrapped Christmas Beef with Mustard Filling

Charmaine Lu -

  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 tbsp chopped thyme
  • 1.5kg beef fillet
  • 150g sourdough breadcrumbs
  • Handful of chopped parsley
  • 80g dried cranberries
  • 1 egg
  • 1 tbsp wholegrain mustard
  • 14 rashers of smoked streaky bacon
  • 2 tbsp maple syrup
  • Preheat the oven to 220C. Heat half the oil and cook the onion with the thyme until softened, then set aside. Heat the remaining oil and season the beef fillet well. Cook for 8 mins, turning regularly, to brown all over. Set aside to cool.
  • Add the onion, parsley, cranberries, breadcrumbs and egg to a food processor and pulse to combine. Season and spread all over the top of the beef fillet. Wrap the topped beef fillet in the bacon rashers, brush all over with maple syrup, and roast in the oven for 35 mins. Leave to rest for 15 mins, then carve and serve with festive vegetables.
1 hr
8 serving