1. Slice the fillet three-quarters of
the way through along the length
using a very sharp knife, and
fold open. Take care not to slice
through the fillet, otherwise it
will be difficult to handle. Flatten
the meat with your fingertips.
Spread the pesto over the
meat. Line one side of the meat
with spinach leaves and the
sun-dried tomatoes. Close the
fillet and press gently so that it
regains its shape.
2. Lay out the slices of Parma
ham on a clean work surface.
Carefully lift the fillet and place
it in the centre of the Parma
ham. Fold back the thin end
of the fillet. Fold the strips of
Parma ham over the fillet and tie
every 1cm with string.
3. Grill the fillet for about
20-30 minutes over medium
coals until cooked to your liking.
Leave it to stand for about
15 minutes before serving.
Tip: You can also wrap the fillet
in caul fat ? it will give the meat
a deliciously smoky flavour. Soak
the caul fat in lukewarm water
with vinegar. Remove all sinews
from the fillet. Spread 125g soft
butter on the meat and season
with salt and black pepper. Pat
the caul fat dry with a paper
towel and wrap the meat in it
(secure it with toothpicks, if
necessary). Grill as before, then
remove the caul fat, toothpicks
and twine and cut the meat
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