Serves: 2
Preparation time: 5 minutes
Cooking time: 10 minutes


  • 2 x 300g good quality grass-fed fillet steaks
  • 50ml Staffords Dijon mustard
  • 5ml Staffords garlic paste
  • 10ml Staffords red current jelly
  • 4 slices streaky bacon
  • Fresh rosemary to serve


  1. In a small bowl mix the mustard, garlic paste, and red current jelly, brush the steaks with this mixture and allow to marinade for a couple of minutes.
  2. Wrap the bacon around the steaks and secure using a toothpick,
  3. Place onto the grid of a kettle braai.
  4. Follow grilling instructions above
  5. Serve with fresh rosemary and seasonal vegetables, sautéed in a skillet over the open fire.


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