Stuffed Beef Fillet

Beef fillet

• 1,5 kg beef fillet
• 45 ml canola oil
• 5 ml flaked sea salt
• 2 ml ground black pepper

Stuffing

• 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

Method

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. 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. 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. 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. Remove the pan from the heat. Add the pistachios and cranberries. Allow the stuffing to cool until it is cool enough to handle.
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. 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. 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. Remove from oven and rest for 5 minutes, allowing the juices to settle before cutting it. Place on a platter and serve.