Chateaubriand with fig stuffing

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"Christmas is the perfect time to turn a fillet into something retro and delicious.” – Abigail Donnelly

Ingredients

1.5 kg beef fillet, at room temperature.
3 T butter or duck fat
sea salt and freshly ground black pepper, to taste
For the stuffing:
2 T olive oil
3 cloves garlic, chopped
12 dried figs, chopped
1 x 250 g packet Woolworths ready-cooked barley
8 slices sourdough, chopped
6 sprigs thyme, chopped
3 T truffle oil
For the charred onions:
6 red or white onions, peeled and halved
3 T butter

Cooking Instructions

1. Preheat the oven to 200°C. Using a sharp knife, carefully butterfly the fillet. Rub with the butter or duck fat and season.

2. To make the stuffing, fry the garlic in the olive oil for 1 minute. Add the figs, barley, bread, thyme and truffle oil. Mix, then cool slightly. Spoon the stuffing onto the meat and secure with kitchen string.

3. Heat a griddle pan until very hot and sear the meat on both sides. Finish in the oven for 20 minutes for medium rare. Rest for 10 minutes, loosely covered with foil. Slice thickly and serve with the onions.

4. To make the charred onions, heat a pan and add the onion halves, cut-side down. Cook until quite charred. When cool enough to handle, separate the petals and place on a baking tray. Add a little butter to each one and season. Cover with foil and place in the oven at the same time as the beef.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude