Stuffed Beef Fillet

  • 15min
  • 30min
  • 6+

Beef fillet

  • 1,5 kg beef fillet

  • 45 ml canola oil

  • 5 ml flaked sea salt

  • 2 ml ground black pepper


  • 30 g butter

  • 1 medium onion, finely chopped

  • 150 g shimeji mushrooms with stems

  • 125 g brown rice, cooked

  • 15 ml thyme, picked and finely chopped

  • 15 ml parsley, finely chopped

  • 120 g baby spinach leaves, stemmed and finely chopped

  • 50 g pistachios, toasted and roughly chopped (optional)

  • 60 ml dried cranberries, roughly chopped

Cook in

  • 15 ml canola oil


  1. 1

    To make the beef: Preheat the oven to 200°C and lightly grease a roasting pan with oil. Pat dry the fillet with kitchen paper towelling. Using a sharp knife, butterfly the meat on a meat board.

  2. 2

    Now flatten the meat using a meat mallet. Be gentle – don’t puncture the fillet. Flatten as evenly as possible. Drizzle with oil, and season with salt and pepper all over.

  3. 3

    To make the stuffing: Heat the butter and sauté the onion for 4 minutes until soft and translucent, but not browned. Add the mushrooms and cook for a further 2 minutes.

  4. 4

    Add the cooked brown rice along with the herbs and spinach. Cook for 2 minutes until the spinach is slightly wilted, but not cooked through.

  5. 5

    Remove the pan from the heat. Add the pistachios and cranberries. Allow the stuffing to cool until it is cool enough to handle.

  6. 6

    To cook: Place the cooled stuffing on the mid-section of the butterflied meat. Roll as tightly as you can, neatly tucking in the edges. Tie the meat with string at 5 cm intervals.

  7. 7

    Heat a frying pan on high. Add a dash of the oil. Brown the meat for 3 minutes on each side until golden brown.

  8. 8

    Transfer to the prepared roasting tray and roast for 10 minutes if you like your fillet medium-rare or for up to 18 minutes should you prefer to serve your fillet medium.

  9. 9

    Remove from oven and rest for 5 minutes, allowing the juices to settle before cutting it. Place on a platter and serve.

Siba’s tip…

You could also add 125 ml (½ cup) of chopped dried apricots to lend a sweetness to the stuffing.

Since the beef fillet has a rice stuffing, keep it light by serving it with a light salad option without any further starch.