Pound each piece of beef between two pieces of waxed paper to 6 inch diameter (about 1/8 inch thick); sprinkle with salt and pepper.
Place meat on rack in pan 4 inches from heat and broil for 1 minute on each side.
Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick.
Heat oil in a medium nonstick skillet over medium heat. Brown meat rolls on all sides.
Add 1 inch water to skillet. Cover and simmer for 1 hour, or until beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately.
Makes six servings.