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We bet that once you've tasted this, you will serve it as a main course at your next dinner party or family gathering!

Pesto-Stuffed Roast Fillet


  • 50 g ( pack) Salticrax crackers, Black Pepper flavour
  • 250 ml basil leaves
  • 1 - 3 large garlic cloves
  • 60 g freshly grated parmesan cheese
  • 90 ml soft butter
  • salt and milled black pepper
  • 600 g whole fillet of beef
  • olive oil, salt and pepper


To make the pesto filling, place the crackers in a processor together with the basil, garlic, cheese and butter. Add salt and pepper to taste and pulse until fine and blended. Push a kitchen steel or a long serrated knife lengthwise through the centre of the fillet to make a cavity. With your fingers, make the cavity large enough to hold the filling. Stuff the filling into the cavity and secure the open ends with skewers. Rub the fillet all over with a little olive oil and season to taste. Heat a griddle pan and cook the fillet to your liking. Remove from pan and allow to rest a few minutes. Slice into 8 – 12 slices and serve warm or at room temperature.

Serves 4 - 6

This recipe was taken from the Take a Biscuit recipe book, written and published by us.