Roast stuffed beef fillet

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Looking for an easy beef fillet recipe? Hannah Lewry has all your work cut out for you, right here with this step-by-step roast stuffed beef fillet – perfect for your Christmas table.

Ingredients

1 x 100 g tub Woolworths herb stuffing with ancient grains
1 T wholegrain mustard
1 T Dijon mustard
100 g raw pistachios
3 T olive oil
to taste sea salt
to taste freshly ground black pepper
for serving
steamed green beans
chopped parsley
brown butter

Cooking Instructions

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.

Find more Christmas recipes here

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