Beef Fillet

BEEF FILLET

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Breath-taking centrepiece recipe for beef fillet steak stuffed with anchovies, bread & PEPPADEW® Sweet Piquanté Peppers served with an easy chimichurri sauce. Perfect for Sunday lunch.

SERVING

Serves 6

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVING

Serves 6

PREP TIME

10 minutes

COOK TIME

40 minutes

Ingredients

  • 3 slices stale bread, sourdough or ciabatta
  • 3 tablespoons good quality olive oil
  • 150 g PEPPADEW® Sweet Piquanté Peppers Chopped, drained
  • 4 anchovy fillets, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon Italian mixed herbs, dried

 

For the chimichurri sauce:

 

  • 100 g PEPPADEW® Sweet Piquanté Peppers Chopped, drained
  • 2 large bunches Italian parsley, washed
  • 2 spring onions, washed
  • 4 cloves garlic, peeled
  • 45 ml red wine vinegar
  • 100 ml good quality olive oil
  • Sea salt & freshly ground black pepper

Method

  • To make the stuffing: crumble the stale bread into a bowl and drizzle with the olive oil. Add the remaining stuffing ingredients and mash together lightly with your hands until combined.
  • To stuff the fillet, slice open length-ways, and butterfly the meat. Place the filling along the inside and then close the meat and wrap with cooking string to enclose the filling.
  • Pre heat the oven to 200°c.
  • Sear the meat in a hot pan until golden brown on all sides, place the meat in a roasting pan in the oven for 20- 40 minutes depending on preference to doneness.
  • While the meat is cooking, prepare the chimichurri sauce. Place all the ingredients in a food processor and whizz to combine, do not over process, preferably chop by hand so that it creates a nice loose rustic sauce.
  • Serve with watermelon and radishes for a colourful salad.

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