Stuffed Fillet

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Stuffed Fillet


  • Beef fillet, whole – 1,5kg
  • Blue cheese – 120g
  • Peppadews – 30g
  • Cream Cheese – 120g
  • Pine nuts – 40g
  • Fresh Rosemary – 5g
  • Back bacon – 1kg
  • Marinated mushrooms – 80g
  • Balsamic vinegar – 50ml
  • Olive oil – 50ml
  • Honey – 20ml


  • Chop the mushrooms
  • Roast the pine nuts in a pan on the open fire until golden brown. Add mushrooms with the pine nuts.
  • Add the blue cheese, cream cheese, rosemary and chopped peppadews with the pine nuts and mushroom. Mix well.
  • Grill your fillet until it is brown on the outside. Remove and rest for 15 minutes.
  • Make a deep incision length ways in the fillet. Open the fillet up.
  • Scoop the pan mixture into the fillet.
  • Overlay the bacon strips on a chopping board with the edges of the bacon overlapping each other.
  • Drizzle the bacon with the honey and balsamic vinegar. Add rosemary.
  • Lay the fillet on top of the bacon.
  • Take the bacon and wrap it around the fillet.
  • Place the fillet on a medium heat fire and grill until the bacon is crispy on the outside.
  • Take off the fire and enjoy!
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