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Beef Fillet Filled with Kale, Almonds, Feta and Parmesan

Beef Fillet Filled with Kale, Almonds, Feta and Parmesan

Just follow the simple steps below to prepare this beef fillet filled with kale, almonds, Feta and Parmesan: a classy recipe perfect for a special occasion.

16 November, 2018
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serves for


total time

1 HR 30 MIN


1 1/2 kg fillet, trimmed of excess fat and skin
280 g dino kale, lacinato kale, plus extra leaves to garnish
110 g, whole, chopped
Feta cheese
165 g, crumbled
Parmesan cheese
60 g, grated
Olive oil
3 tbsp
black, freshly ground
2 tbsp, unsalted
All purpose flour
35 g
300 ml
Egg yolks
1 small
1/2, juiced
1 small bunch flat-leaf, leaves only, chopped


For the beef fillet filled with kale, almonds, Feta and Parmesan

  • Preheat the oven to 200°C (180° fan)  | gas 6.
  • Line a roasting tray with a trivet large enough to hold the beef.
  • Using a long sharp knife, make 3 cm | 1.25" incision in the middle of the beef fillet that runs along its length; you can also use a sharpening steel to help bore the hole if you don't have a long enough knife.
  • Blanch the kale in a large saucepan of salted boiling water for 1 minute.
  • Drain and refresh in iced water before drying thoroughly and chopping.
  • Combine with the almonds, Feta, Parmesan, 1 tbsp olive oil, and seasoning in a food processor.
  • Pulse a few times until the mixture comes together like a stuffing.
  • Pack it into the hole in the beef and then rub the outside of the fillet with the remaining olive oil. Season generously with salt and pepper.
  • Tie the fillet at 2.5 cm | 1" intervals with kitchen string.
  • Sit on the trivet and roast for 35-45 minutes until the beef registers 60°C  on a meat thermometer for medium-rare meat.
  • Cook for longer for more well-done meat.
  • Remove from the oven and leave to rest, covered loosely with aluminium foil, as you prepare the sauce.

For the sauce

  • Melt the butter in a saucepan set over a medium heat.
  • Whisk in the flour and cook for about 1 minute until blonde in colour.
  • Whisk in the milk in a slow, steady stream until you have a smooth, slightly thickened sauce.
  • Bring to a simmer, whisking frequently, and then reduce the heat and cook for a further 4-5 minutes until thickened.
  • Whisk in the egg yolk and then the lemon juice and parsley.
  • Continue to cook for a few minutes before seasoning to taste.
  • To serve, cut the beef fillet into slices.
  • Serve on a bed of the kale with the sauce on the side.
  • Season with more salt and pepper, if desired.

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