Stuffed Fillet of Roast Beef

Here’s a lovely stuffed fillet of roast beef recipe, perfect for a special midweek dinner. The lovely flavours and presentation, will delight any guest.


  • 1.20 kg whole beef fillet
  • 30 ml cranberry sauce with whole berries
  • 100 g feta cheese
  • 40 ml olive oil
  • 10 ml freshly chopped thyme
  • 4 cloves garlic, crushed
  • 0 Sauce:
  • 250 ml beef stock
  • 125 ml red wine
  • 25 ml cranberry sauce
  • 30 ml butter


Oven temperature: 200°C.

Cut the fillet in half lengthways, taking care not to cut right through. Open the fillet up. Spread a layer of the cranberry sauce over the bottom half and top with feta cheese. Close the fillet and use a piece of string to secure the meat and keep it closed.

Brush liberally with olive oil and brown over a high heat in a roasting pan or large frying pan. Once browned on all sides, remove from the heat and transfer to a roasting tin.

Sprinkle with fresh thyme and garlic and rub to coat the fillet. Season with salt and pepper and roast in a preheated oven (30 to 40 minutes for medium, or longer if you prefer it well done).

Remove the fillet from the oven and allow to rest for 10 minutes, while you make the sauce.

Sauce Heat the roasting tin on the stove. Add the butter and stir to melt, then add the stock, red wine and cranberry sauce. Simmer for about five minutes until slightly thickened.

Remove the string from the fillet and slice into 1cm-thick slices. Serve immediately with the vegetable dishes and the sauce on the side.

Recommended wine: The ALTO Shiraz will pair excellent with this dish.

Source: food24

Explore posts in the same categories: Wine and dine

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