Ingredients

Method

• 100 g tub Woolworths herb stuffing with ancient grains
• 1 T wholegrain mustard
• 1 T Dijon mustard
• 100 g raw pistachios
• 1.5 kg Woolworths whole fillet, butterflied, at room temperature
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• green beans, steamed, for serving
• fresh parsley, chopped, for serving
• brown butter, for serving

Method

Ingredients

1. Prepare the stuffing according to package instructions, then add the mustard and pistachios. Set aside.

2. Using a sharp knife, carefully butterfly the fillet, taking care not to cut all the way through the meat; you want to open it up like a book.

3. Use a rolling pin or mallet to flatten the fillet slightly to increase the surface area for the stuffing.

4. Spread a few spoonfuls of stuffing over the beef in an even layer.

5. Roll up the beef. If some stuffing falls out when rolling, set it aside to pan-fry later.

6. Truss the fillet using kitchen string.

7. Heat the butter and olive oil in a large cast-iron pan, season the fillet liberally and gently sear until golden brown.

8. Preheat the oven to 180°C. Add any excess stuffing to the pan, then place the pan in the oven and cook for 5 minutes for rare or 8–10 minutes for medium rare, and longer to your preference.

9. Allow the meat to rest for 10 minutes on a board to stop it from cooking. Serve with burnt butter, the crunchy stuffing bits and the steamed beans. Garnish with parsley.

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Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen