Recipe

Main course

Beef Fillet Filled with Kale, Almonds, Feta and Parmesan

By FDL

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Beef Fillet Filled with Kale, Almonds, Feta and Parmesan
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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.

Ingredients
For the beef
  • Beef 1 1/2 kg fillet, trimmed of excess fat and skin
  • Kale 280 g dino kale, lacinato kale, plus extra leaves to garnish
  • Almonds 110 g, whole, chopped
  • Feta 165 g, crumbled
  • Parmesan 60 g, grated
  • Olive oil 3 tbsp
  • Salt
  • Pepper black, freshly ground
For the parsley sauce
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 8
Preparation

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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