Olive stuffed beef tenderloin with smoked cheese sauce

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Ingredients (22)

STUFFING:

15 ml	canola oil — or olive oil
1	onion — small, chopped
2	garlic — cloves, chopped
	spinach — shredded
2	carrots — peeled, grated
1	stock cube — chicken, crumbled
250 ml	water — boiled
250 ml	maize meal — quick cooking
125 ml	water — cold
	fresh parsley — handful, chopped
	salt and freshly ground black pepper — to taste

BEEF:

1 kg	beef — tenderloin, trimmed and butterflied
15 ml	vinegar — balsamic
15 ml	fresh chillies — 573
2.5 ml	salt
2.5 ml	freshly ground black pepper
60 ml	olives — calamata, pitted and chopped

SMOKED CHEESE AND WINE SAUCE:

375 ml	milk — full cream
30 ml	flour
100 ml	cheese — Dutch smoked, grated
100 ml	wine — dry white
	salt and freshly ground black pepper — to taste

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Method:

Stuffing

In a medium sized saucepan, heat the oil and sauté the onion, garlic, spinach, and carrots (or pepper).
Dissolve the stock cube in the boiling water, and add to the spinach mixture.
Make a paste with the maize meal and cold water. Add to the spinach mixture and stir vigorously using a wooden spoon.
Mix in the parsley and season with salt and pepper.
Close the lid, lower the heat and let it cook for 2 minutes.
Remove from the stove and let it cool down for about 5 to 10 minutes before scooping it on the beef.

Beef

Ask your butcher to butterfly the tenderloin for you. Lay the butterflied tenderloin flat on a chopping board. Rub with balsamic vinegar, olive oil, salt and pepper. Leave to marinate while preparing the rest of the ingredients.

Preheat the oven to 230°C.

Once prepared, place the stuffing mixture in the centre of the butterflied tenderloin.
Sprinkle with olives and form the meat into a roll ensuring the stuffing remains on the inside.
Tie with kitchen twine and place on a greased shallow roasting pan.
Bake uncovered for 30 to 40 minutes. Let it stand for 10 minutes. Remove the twine and cut into thick slices.

Smoked cheese and wine sauce

In a small saucepan, boil 1 cup of milk. Make a paste with flour and the rest of the milk. Add to the boiling milk, whisk in cheese and wine. Season with salt and pepper. Lower the temperature and keep stirring until the sauce thickens to the desired consistency.

Serve the stuffed beef tenderloin, covered in the sauce, with roasted or steamed veggies.

Serves 6-8.

Recipe reprinted with permission of Mzanzi Style Cuisine. To see more recipes, please click here.

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