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
Course: MainDifficulty: EasyServings
4 – 6
servingsIngredients
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
Directions
- 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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