Ingredients
- 2 x 300 ggood quality grass-fed fillet steaks
- 50 mlStaffords Dijon Mustard
- 5 mlStaffords Garlic Paste
- 10 mlred currant jelly
- 4 slicesstreaky bacon
- To servefresh rosemary
Made with Staffords
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Method
In a small bowl, mix the mustard, garlic paste and red currant jelly. Brush the steaks with the mixture and leave to marinate for a couple of minutes.
Wrap the bacon around the steaks and secure with a toothpick.
Place the steaks on the grid of a kettle braai and grill to your liking.
Serve with fresh rosemary and seasonal vegetables, sautéed in a skillet over the open fire.
