Grilled fillet of beef

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 into slices.