1

Preheat oven to 200°C. Arrange bacon rashers on a chopping board so they are slightly overlapping.

2

Combine butter, garlic, mustard, and horseradish in a bowl. Rub mixture over the beef. Season with salt and pepper.

3

Place beef on top of bacon rashers. Fold bacon over beef. Secure bacon at 1cm intervals using kitchen string. Transfer to a roasting dish and roast for 20 minutes.

4

Reduce oven to 180°C. Add red wine and beef stock. Roast for a further 50 minutes (for medium). Remove from the oven and cover with foil. Rest for 15 minutes before carving.