Stuffed whole fillet with avocado and mushroom sauce

By admin
15 May 2012

FILLET

1 whole beef fillet (1,5 kg)

salt and black pepper

FILLING

1 avocado, sliced

baby spinach leaves

cream cheese roll rolled in pepper, sliced

sesame seeds, pan toasted

SAUCE

10 ml (2 t) soy sauce

10 ml (2 t) oil

5 ml (1 t) wholegrain mustard

FILLET 

Slice open lengthwise horizontally but don’t cut all the way through.

Open and flatten the meat with your hand. Season with salt and pepper.

Arrange the filling ingredients on the meat.

Fold shut and fasten with string or with toothpicks.

Mix the ingredients for the sauce and spread over the fillet. Allow to stand for 2 hours.

Fry on a griddle pan until browned outside, close the lid and continue to fry:

Lightly done: 15-20 minutes for every 500 g plus 15 minutes extra (60 °C internal temperature) OR place in the oven for a further 20 minutes until done to taste.

Slice and serve with one of the following sauces.

•Mushroom-green pepper cream cheese sauce - an all-in-one sauce that will satisfy all tastes.

Makes 700 ml sauce

Preparation time: 10 minutes

Cooking time: 30 minutes

25 ml (5 t) butter

1 onion, finely chopped

250 g small button mushrooms

250 ml (1 c) cream or 125 ml (½ c) white wine

45 ml (3 T) green peppercorns

salt to taste

100-200 g cream cheese

Melt the butter, sauté the onion and mushrooms until soft.

Add the cream and green peppercorns, lower the heat and reduce until you have a flavourful, thick sauce.

Season with salt and stir in the cream cheese.

•Blue cheese sauce - serve this sauce with sliced avocado and rocket. Alternatively enjoy it with preserved green figs, ginger or whole marmalade.

Makes 250 ml

Preparation time: 10 minutes

Cooking time: 20 minutes

50 g butter

1 onion, 1 leek and 1 stick celery, chopped

5 ml (1 t) chopped garlic

100 g blue cheese, crumbled

250 ml (1 c) cream

Melt butter and fry the onion, leek, celery and garlic until soft.

Add the blue cheese and cream and stir until dissolved.

Reduce to make a tasty sauce.

Variation: For a reduced-fat variation replace half the cream with Greek yoghurt.

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