Fillet of Beef Wrapped in Bacon

Preheat the oven to 200°C fan (220°C top/bottom heat). Thoroughly brush off and wash the triplets. Halve the pumpkin lengthwise, remove the seeds and cut crosswise into 1.5 cm wide slices. Peel the onions and cut into 2.5 cm wide wedges.

In a large bowl, mix together the trebles, pumpkin and onions with olive oil, salt, pepper and allspice and spread on a baking tray lined with baking paper. Roast in the oven for 25-30 minutes. Remove and reduce the oven temperature to 140°C fan (160°C top/bottom heat).

Pat the fillet of beef dry, remove any sinew, silverskin and fat and season with salt and pepper on both sides. Wash the sprigs of rosemary and pat dry. Wrap the fillet overlapping with the ham and secure with kitchen string.

Heat the oil in an ovenproof pan and sear the fillet wrapped in bacon on all sides. Add the rosemary sprigs, insert a meat thermometer in the middle and place the pan in the oven on the middle shelf for approx. 20 minutes. Baste the fillet from time to time with the meat juices. After 10 minutes, keep the vegetables warm in the oven on the lowest shelf.

In the meantime, wash the sage leaves and pat dry. Melt the butter in a small pan. Add the sage leaves, mix with the butter and brown lightly. Remove the meat when it reaches a core temperature of 56°C - 58°C, drizzle with maple syrup and cut into four equal-sized medallions. Serve with triplets, pumpkin and onion wedges and drizzle with sage butter.