Whole Stuffed Beef Fillet
Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Black Forest or Parma ham
2 rounds of Feta, crumbled
Handful of fresh baby spinach leaves
Freshly ground sea salt and black pepper
1 teaspoon dried oregano
2 tablespoons olive oil
Meat elastics, available from your butcher, or kitchen string soaked in water for 10 minutes
Slice the fillet three quarters deep down the centre and open it up. Press gently down to flatten it. Line the inside of the fillet with the baby spinach and then the ham. Scatter the peppadews and Feta over. Roll up tightly and secure the fillet into its original shape using the meat elastic or kitchen string, spaced at 10cm intervals. Season with salt, pepper and oregano. Heat the olive oil over high heat in a heavy-based frying pan. Sear the fillet on all sides for about 3 minutes or until browned. Cook over medium coals for about 12 minutes for medium to medium rare and rest for 5 minutes covered in foil as the meat will continue to cook.
Always let the fillet rest for a few minutes before cutting it as this allows the meat juice to settle. The ends of the fillet will be cooked more than the middle, so slice from the ends for your guests who prefer well done steak. Serve with wedges of roast potatoes scattered with sea salt and rosemary or pap, onion and tomato sauce with a crunchy green summer salad.