Beef and bacon roast

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 4

Type: Family

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Ingredients

600g piece beef scotch fillet
Olive oil
2 tablespoons wholegrain mustard, plus extra, to serve
4 middle rashers bacon, rind removed
8-12 baby coliban or red russet potatoes, halved
1 punnet large cherry tomatoes

Preparation method

1. Preheat oven to 220°C/200°C fan forced. Rub beef all over with 1 tablespoon oil; season with plenty of black pepper. Spread mustard over top. Drape bacon rashers, cutting to fit and slightly overlapping, over meat, tucking ends underneath. Place in a roasting pan. Roast for 10 minutes. Reduce oven to 200°C/180°C fan forced.

2. Toss potatoes with a little oil; scatter around beef. Roast for 15 minutes. Add tomatoes; cover roast with foil. Roast for 10-15 minutes more for medium-rare, longer to your liking. Let rest under foil for 10 minutes. Slice and serve with vegetables and extra mustard.

Complete the meal with steamed green beans, broccolini or asparagus. Use the streaky strip of the bacon, reserving the eye medallion for another use.

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