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Clover Beef Fillet Stuffed with Feta & Green Peppercorns


Clover Beef Fillet Stuffed with Feta & Green Peppercorns
Recipe: Daleen van der Merwe
Serves: 6
Preparation: 10 minutes
Cooking: 25 minutes
1,5 kg beef fillet, trimmed (ask you butcher to do it)
oil for drizzling
150 g Clover Feta Cheese
2 Tbsp green peppercorns in brine
2 cloves garlic, finely chopped
1 tsp chopped thyme
black pepper
2 bunches tomatoes on the vine
2 onions, cut in wedges
sprigs of thyme, for garnishing
Preheat the oven to 200 °C and lightly grease a roasting pan with oil. Using paper towels and pat dry the fillet. Using a sharp knife, butterfly the meat on a meat board.
Then flatten the meat using a meat mallet. Be gentle – don’t puncture the fillet. Flatten as evenly as possible. Drizzle with oil, and season with salt all over.
For the stuffing, mix the feta cheese, green peppercorns, garlic and thyme together.
Place the stuffing on the mid-section of the butterflied meat. Roll as tightly as possible, neatly tucking in the edges. Tie the meat with string at 5 cm intervals. Drizzle with oil and season with salt and pepper.
Heat a griddle pan or ordinary cast iron pan on the stove and brown the meat on the all sides.
Transfer to the prepared roasting pan and place the tomatoes and onions alongside the fillet. Roast for 10 minutes if you like your fillet rare or for up to 18 minutes should you prefer to serve your fillet medium. 
Remove from oven and rest for 5 minutes, allowing the juices to settle before cutting it. Place on a platter and serve with the roast tomatoes and onion. Garnish with sprighs of thyme.

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