Kale, almond & feta-stuffed fillet with Parmesan and parsley cream

Kale, almond & feta-stuffed fillet with Parmesan and parsley cream recipe

Kale, almond & feta-stuffed fillet with Parmesan and parsley cream might look like too much effort, but this delicious meat main won’t even take an hour. This fillet can be stuffed a day in advance and is equally delicious braaied over hot coals as it is browned in a pan. Serve it up for the family for a delicious flavour experience of salty, creamy and rich.

Kale, almond & feta-stuffed fillet with Parmesan and parsley cream

Serves: 6 – 8
Cooking Time: 45 mins

Ingredients

  • Stuffed fillet

  • 1 bunch kale leaves, stalks removed
  • 30ml (2 tbsp) olive oil
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 2 feta wheels, crumbled
  • 150g dried breadcrumbs
  • 100g almonds, roughly chopped
  • salt and freshly ground black
  • pepper, to taste
  • 1 whole fillet, cleaned, cut in half
  • widthways and tails trimmed off
  • 30ml (2 tbsp) olive oil
  • Parmesan and parsley cream

  • 500ml (2 cups) double cream
  • 60g Parmesan, grated
  • large handful fresh parsley,
  • roughly chopped

Instructions

1

For the fillet, pour boiling water over the kale leaves to soften them. Drain and set aside.

2

Heat the 30ml (2 tbsp) olive oil in a pan over low heat and sauté the onions and garlic until soft, 10 minutes.

3

Place the kale leaves and onion mixture in a blender and blitz until smooth. Combine the kale mixture with the feta, breadcrumbs and almonds and season well to taste.

4

Place 1 fillet half on a chopping board. Slice lengthways down the middle of the fillet, stopping 2cm from the one side, to form a pocket. Open the fillet up like a book and place a strip of stuffing down the ‘spine’ of the book. Carefully roll up the fillet around the stuffing so that the stuffing sits in a neat circle in the centre. Tie the fillet with several pieces of string to secure. Repeat with the other fillet half and refrigerate until needed.

5

Just before cooking, rub the fillet halves with the 30ml (2 tbsp) olive oil and season well to taste. Heat a pan until smoking hot or prepare a hot braai. Brown the fillet, 3 minutes per side or until cooked to your liking.

6

Allow the fillet to rest for 10 minutes while preparing the Parmesan and parsley cream. Heat the cream in a small saucepan until just before boiling point. Remove from heat, stir in the Parmesan and parsley and season to taste.

7

To serve, slice the fillet into rounds and serve with the Parmesan and parsley cream.

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