|2 tbsp||sunflower oil|
|1 tbsp||balsamic vinegar|
|1 tbsp||soy sauce|
|1.5 kg||beef fillet — trimmed|
|1 tbsp||olive oil|
|1 tbsp||powdered gelatine|
|1 cup||feta cheese — crumbled|
|1/3 cup||sun-dried tomatoes — thinly sliced|
|1 tsp||fresh rosemary — removed from stem and finely chopped|
|500 g||rindless streaky bacon|
Mix the oil, balsamic vinegar and soy sauce together until it creates a thick emulsion. Place the fillet in a container and rub the marinade over the fillet. Leave to stand about 30 minutes.
Preheat the oven to 200ºC. Remove the fillet from the container and place on a cutting board. Use a sharp knife and make a slice lengthways along the fillet, and butterfly cut the fillet, so it folds out like a book. Flatten the meat slightly
so that it is level and easy to stuff.
Season the inside of the fillet and drizzle with a little oil. Sprinkle the dry
gelatine on the fillet and leave to sit a couple of minutes (the gelatine prevents
the filling from falling out when fillet is sliced).
Mix the feta cheese and the sun-dried tomatoes, add the finely chopped rosemary. Smear the filling on to the one cut side of the fillet and close the fillet making sure the filling is contained inside the slit.
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.
Turn best side up and lay it on a big baking sheet. Bake for 35 minutes. Leave to
cool. Remove skewers and slice into 1cm thick slices and arrange on a platter.
Garnish with fresh herbs and serve with wholegrain mustard and baby potatoes.
Beef and Lamb SA is the consumer education project of the Red Meat Industry Services (RMIS).
Recipe inspired by Ernest Makua, Transformation facilitator, Red Meat Institute for Transformation and enterprise development. Story behind the dish “Whole fillet, stuffed with anything and, wrapped in bacon – guaranteed to be a good eating experience always.”
Recipe standardised by Prof Gerrie Du Rand. Styling by Caro Albers. Photography by Michelle Parkin.