Serves 4

800g fillet of beef, middle cut
200g streaky bacon
2–3 tablespoons grainy mustard
1/2 bunch flat-leaf parsley
1 bunch chives
pepper
salt

plus: kitchen string

Per portion: 504 kcal / 2107 kJ / protein 70g / fat 24g / carbohydrate 2g

1. Trim fat and tendons off the beef. Chop the herbs, mix into a paste with the mustard, salt and pepper, and use this to baste the meat.

2. Lay the bacon out flat, overlapping like tiles, and place the meat on top. Wrap the bacon around the joint on both sides and secure like a parcel with string.

3. Lay the joint on the oven rack on the second shelf from the bottom, with the anti-splash tray beneath it. Place a roast probe in the centre and turn on the oven.

Serve with pickled plums as a side dish.