Wrapped Beef Fillets with Stuffing

Cook the day before, refrigerate and serve sliced on a platter. The slices will keep their shape beautifully when chilled because of the dry gelatine powder sprinkled over the cut sides of the meat.

YOU WILL NEED

  • 1 beef fillet, neatly trimmed (about 1½ kg)
  • 3 T (45 ml) olive oil
  • 2 t (10 ml) Ina Paarman's Meat Spice
  • 1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
  • 1 x 100 g Ina Paarman's Poultry Stuffing Mix
  • 1 cup (250 ml) boiling water
  • 3 T (45 ml) olive oil
  • ½ pack Ina Paarman's Sundried Tomato Quarters, drained
  • 1 x 10g envelope gelatine powder (1 T, 15 ml)
  • 500 g rindless streaky bacon
  • herbs to garnish
Method

Adjust the oven rack to the middle position. Preheat the oven to 200ºC. Slit the fillet right through, lengthways. Slash lightly along the length of the meat a little to flatten it. Drizzle with olive oil. Season with a combination of the two seasonings. Mix the stuffing mix with the boiling water and olive oil. Leave to stand for 5 minutes. Cut the Sun-dried Tomato pieces into smaller strips and add to the stuffing. Sprinkle dry gelatine powder onto the cut sides of both fillets. (the gelatine prevents the slices from falling apart when the fillet is sliced after cooking when cold). Spoon the stuffing onto the cut side of one of the two fillet pieces. Place the other half, cut side down, matching the thin end of the bottom fillet with the thick end of the top one.

On a rectangle of greaseproof paper, arrange the bacon slices overlapping so that the fatty side is against the paper. Lay the fillet parcel on top of the bacon. Stretch bacon around the roll and secure with strong toothpicks or bamboo skewers.

Turn best side up and lay it on a big baking sheet. Bake for 35 minutes. Leave to cool. Remove skewers and wrap in foil. Refrigerate overnight. Slice into 1cm thick slices and arrange on a platter. Garnish with herbs.

Serve with wholegrain mustard.

Ina's Tip

Any leftover juices can be warmed and drizzled over the sliced meat.

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