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Pesto-Stuffed Roast Fillet

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Recipe by Anna Muller Course: MainDifficulty: Easy

4 – 6



  • 50 g 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

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