A beef fillet is probably one of the most popular special occasion meats to cook and serve. Although expensive, a fillet goes a long way in that it may be sliced really thinly, and every bit of meat is usable. Nothing goes to waste. This bacon-wrapped beef fillet with caramelized onions & mustard recipe is extremely tasty!
This recipe is recommended to be made on a Weber Braai or Big Green Egg
Ingredients
- 1 x whole beef fillet (about 1.5 kg)
- 10 g chopped thyme
- 10 g chopped rosemary
- 10 g chopped chives
- 10 g chopped parsley
- 100 ml coarse Dijon mustard
- 100 g caramelized onions
- Sea salt and freshly ground black pepper, to taste
- 15 – 20 slices streaky bacon
Fire
1. Light an indirect fire about 45 minutes before cooking with approximately 15-20 coals per side or to just below grill.
2. Preheat gas braai 20 minutes before cooking, front and back burner on medium, centre burner off.
Preparation
1. Trim any excess fat and sinew off the fillet.
2. Mix chopped herbs with mustard and caramelized onions.
3. Season the beef fillet with salt and pepper, then rub with the mustard mix.
4. Lay slices of streaky bacon out on a sheet of baking paper to form a neat rectangle of overlapping bacon slices.
5. Place fillet in centre of bacon slices. Lift one end of wax paper and roll to form a tight roll. Tie the tail end of the fillet under the main body of the fillet to form an even shape.
6. Secure the meat with butchers’ string in the centre, tying a double knot so it does not loosen whilst handling and cooking. Proceed to secure with more butcher’s string at 1 cm intervals until the fillet is firmly rolled, and meat feels tight along the whole length. Brush with a little olive oil.
Cooking
1. Once all the coals have a fine layer of ash around them, or gas braai is preheated, place in the centre of the grill with fire either side. Place lid on top with vent fully opened and in line with the leg with no wheel. This will facilitate even cooking temperature. Allow cooking for 45-50 minutes. Remove.
2. Allow meat to rest in a warm area for at least 10 minutes before carving. Remove string and carve.
Bacon-Wrapped Beef Fillet With Caramelized Onions & Mustard