Roasted garlic has a much smoother taste than raw garlic. Take the bulb of garlic, cut off just the top and rub it with olive oil, salt and pepper. Wrap the garlic in aluminium foil and roast it on your BBQ at 200 °C for 45 minutes. Check if the garlic is soft. If so, squeeze the garlic out of its skin. Don't rub your cattle the wrong way. Rub the diamond fillet all over. Roll the tenderloin firmly in cling film and leave it in the refrigerator to rest until prepared. Cut the spring onion and pepper into rings and strips. Fry the bacon until crispy in a cast iron pan. Let the bacon drain on a sheet of papier de cuisine. If the bacon has become hard, you can crisp it up. That is not a real word, but you know what it means. Grill the pepper strips in the same pan. Now comes the spectacle: grill the diamond fillets in 10 minutes to a core of 52 °C. Then leave them under foil for 15 minutes. Combine bacon, paprika, roasted garlic, pepper and a generous dash of sauce in a small bowl and stir well. Slice the diamond tenderloin and finish off with a few spoonfuls of your garnish. Some spring onion rings and a dash of sauce make for a sparkling end result. Finally... a diamond fillet weighs between 300 and 400 grams. In technical terms, that is between 1,500 and 2,000 carats. Always useful to know.