Kale, almond & feta-stuffed fillet with Parmesan and parsley cream
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.
Ingredients · Servings 6 – 8
- 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
Method · P
- For the fillet, pour boiling water over the kale leaves to soften them. Drain and set aside.
- Heat the 30ml (2 tbsp) olive oil in a pan over low heat and sauté the onions and garlic until soft, 10 minutes.
- 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.
- 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.
- 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.
- 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.
- To serve, slice the fillet into rounds and serve with the Parmesan and parsley cream.
