The crispy hazelnut-mustard coating in this recipe makes a nice change from the bacon-wrapped version sold by many stores.

You will need:

For the beef

Lamb Brand Dried Prunes 6

Lamb Brand Hazelnuts 2 tbsp, crushed

Lamb Brand Breadcrumbs ¾ cup

Lamb Brand Nutmeg, pinch

Beef Fillet 2 x 200g pieces

Salted butter 50g, melted

Provolone Cheese 50g

Fresh Cream 2 tbsp

Large Potato 1

Courgette small 1

French Mustard 1 tsp

Parsley 1 tsp, chopped

Leek ½

Red Pepper ½

For the sauce

Garlic cloves 2

Port Wine 1 shot

Beef Stock ½ glass

All you have to do is:

1. To make the sauce, chop the garlic and sauté in salted butter until lightly browned, add port and stock and reduce by half.

2. Seal the fillet on both sides and remove from the heat, brush with French mustard.

3. Place the bread in crumbs in a bowl, mix well together with the hazelnuts and parsley and place on the fillet.

4. Bake at 175`c until cooked to your likings. Cut the courgette, peppers and leeks in 1 cm diced and sauté in butter, dice the prunes and toss them with the vegetables until softened and remove from heat.

5. Over cook the peeled potatoes and crush, add the cream, nutmeg and diced provolone, place in 2 stainless steel containers and grill for a few minutes until browned.