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
15 ml canola oil
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.
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.
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.
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.
Remove the pan from the heat. Add the pistachios and cranberries. Allow the stuffing to cool until it is cool enough to handle.
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.
Heat a frying pan on high. Add a dash of the oil. Brown the meat for 3 minutes on each side until golden brown.
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.
Remove from oven and rest for 5 minutes, allowing the juices to settle before cutting it. Place on a platter and serve.
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.