- 2 tbsp olive oil
- 1 small onion, finely chopped
- 400g button mushrooms, finely chopped
- 1 garlic clove, crushed
- Fresh Thyme
- 1-1.5kg Greenlea beef roast*
- 500g streaky bacon
- Salt & Pepper
Heat the oil in a pan, add the onion, mushrooms and garlic and fresh thyme and cook, stirring often, until the water from the mushrooms evaporates and the onions are soft. Season to taste then allow to cool. Once cooled puree with either a stick blender or in a blender. Season the beef with salt & pepper then sear in a large pan for 3-4 minutes on each side.
Lay the bacon on your oven tray, placing the seared beef in the middle. Cover the beef with the mushroom puree then wrap with the bacon.
Roast in a 180C oven for 35-45 minutes (longer if you prefer your beef cooked more than medium-rare) before resting for 15 minutes.
To test how done the beef is, insert a digital thermometer into the centre – it should read 50C for rare, 55C for medium rare and 60C for medium *we used Scotch (rib eye) roast but Sirloin would also work well. Both these come in 2kgs, so either cut a ¼ off and save for another meal or make more mushroom puree and add a little extra bacon.
Want to impress? Plait your bacon for a professional look.
Lay the bacon out on an oven tray forming a V.
Place the beef in the middle.
Starting from the left-hand side fold the top piece of bacon over the beef, then the top piece on the right. Repeat with the next slice of bacon on the left, then right and so on until the beef is covered.
Tuck the final pieces in each end to complete the neat package.