Sundried Tomato, Mozzarella and Basil Fillet

Here’s a simple yet stunning fillet recipe, with great presentation to try the weekend. Without spending too much time in the kitchen, one will certainly impress and delight guests.



  • 1.5 kilogram Beef fillet
  • 3 tablespoon Olive oil
  • 100 gram Mozzarella cheese, sliced
  • 1 pipe Spaghetti Bologanise Dry Cook-in-Sauce (Knorr)
  • 50 gram Sundried tomatoes
  • Handful of basil leaves



  1. Clean the beef fillet
  2. Slice down the centre lengthways, cutting deep but not all the way through, to form a pocket
  3. In a bowl mix together the Spaghetti Bolognaise packet contents and olive oil
  4. Use this to rub inside the pocket reserving some of the mixture to rub over the fillet later
  5. Fill the pocket with the sundried tomatoes, mozzarella and basil leaves
  6. Secure the top of the fillet with toothpicks or tie up with string
  7. Rub with remaining mixture
  8. Braai over direct heat, turning occasionally and basting with extra olive oil
  9. Or, oven roast at 180°C for 20-30 minutes depending on the size of the fillet
  10. Allow to rest for 5 minutes before serving

Recommended wine: Try the Alto Cabernet Sauvignon with this meal.

Source: whatsfordinner

Explore posts in the same categories: Food, Wine

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