4 round slices fillet of beef, 4 to 5 cm thick
5 thin pieces green bacon
4 garlic cloves, halved
Salt
½ teaspoon finely chopped rosemary
1/8 teaspoon pepper
6 tablespoons olive oil
4 salted anchovy fillets, soaked and drained
Thread the pieces of bacon and beef alternately on to a spit, and tuck a piece of garlic on either side of each slice of beef. Push the slices tighly together. Sprinkle the outside surfaces lightly with salt mixed with the rosemary and pepper. Tie up the slices firmly into a compact shape, then put the spit in front of the fire or on a barbecue. Put the oil in a bain-marie, add the anchovies and soften them. Pour the mixture into a small bottle and use it to baste the meat from time to time, shaking the bottle before each use.
After cooking the meat for about 20 to 30 minutes, it should be browned on the outside and pink at the center. it will be full of flavor. If you do not like garlic, the salt-and-rosemary mixture is sufficient seasoning.
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