• 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.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

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