Roasted stuffed scotch fillet of beef
- Preheat the oven to 200C. Cut down halfway into the length of the fillet and stuff the centre with capsicum and anchovies. Push the meat together again and wrap the entire length with bacon.
- Roast the fillet in the oven for 55 minutes to an hour, depending on the thickness of the meat.
- If using a barbecue, preheat it, and turn off one of the burners and cook the meat so it is positioned over the extinguished burner with the hood closed. That way it will cook gently and not flare up or burn.
- Remove the meat from the oven and allow it to rest, covered, for 20 minutes so the juices are re-absorbed.
- Carve into neat slices.