Ingredients: - 

6 tablespoons olive oil,
4 cloves garlic,
1 teaspoon rubbed sweet basil,
1 teaspoon each freshly ground salt & black pepper,
4 anchovy fillets,
1.2 kg whole scotch fillet,
250 grams streaky bacon - 

METHOD: - 

Put all ingredients, except scotch fillet and bacon into a bullet or food processor and blend until smooth.
Thoroughly dry the scotch fillet using paper towels. Lay the bacon out, overlapping slightly on a clean work surface. Place the beef on top and completely smother in the marinade (you can unroll the beef and roll it up again to get the marinade right through).
Roll the beef up again as tightly as you can and position it so the fattiest part is face up.
Wrap the bacon over as far as it can go.
Tie up with kitchen twine and place open, fatty side down on a greased baking dish.
Preheat oven to 200° C and bake beef for 30 minutes for medium rare. Let it stand, covered in tin foil, before slicing for 10 to 20 minutes.
Remove string, slice, and arrange on a platter (the slices at each end will be a little more cooked than the middle for those that prefer their meat medium) - 

This recipe can be served on its own or its delicious with Anchovy & Truffle Oil Sauce - 

Anchovy & Truffle Oil Sauce (Optional): - 

10 anchovy fillets,
4 tablespoons truffle oil,
1 tablespoon fresh rosemary (roughly chopped),
2 cloves garlic (roughly chopped),
Juice of one lemon,
4 tablespoons capers,
Freshly ground black pepper - 

METHOD: - 

Put everything except the capers and pepper in bullet or food processor and blend until it becomes a smooth paste.
Mix in the capers and ground black pepper.
Serve at room temperature on the side or drizzled over beef - 

Merry Xmas.