How to stuff and truss a beef fillet

Trussing meat like fillets helps it retain its shape while cooking and prevents it from spreading. This is especially important if there is stuffing in your roast. Unlike chicken or turkey which has a cavity to contain the stuffing, it is essential to truss cuts of meat like beef fillet so that the stuffing stays secure. It’s best to use a series of slipknots as normal knots won’t give you enough tension. But if you can’t master this method, tying it at regular intervals will do. Looking for the perfect recipe to try this technique?

Find the recipe for roast stuffed beef fillet here.

Here’s a step-by-step breakdown on how to properly stuff and truss a beef fillet:

Method

Remove any excess fat and sinew from the meat. Using a sharp knife, carefully butterfly the fillet, taking care not to cut all the way through the meat.
Step 1
Use a rolling pin or mallet to flatten the fillet slightly to increase the surface area for the stuffing.
Step 2
Spread a few spoonfuls of stuffing over the beef in an even layer. Roll up the beef. If some stuffing falls out when rolling, set it aside to pan-fry later
Step 3
Thread the string underneath the meat 2 cm from the end. Holding one end of the string in your hand, wrap it around your fingers then cross over and pull through the loop to create a slipknot. Tighten the knot against the beef, secure with a second knot and trim the string. Turn the meat around so that the top is facing away from you. Tighten the knot against the beef, secure with a second knot and trim the string. Turn the meat around so that the top is facing away from you.
Step 4
Wrap the string around the front of your hand to make a loop, then thread it around the meat and position it 2 cm from the first piece of string. Hold on to the end of the first piece of string and pull tight to secure. Repeat all the way down the meat.
Step 5
Turn the meat over and thread the string through each of the cross-sections, tightly tying each one.
Step 6