STUFFED FILLET ROLL

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In today’s video, we’ll be making a Stuffed Fillet with Spinach, Mushrooms, Minced Garlic, and Chopped Coriander, perfectly trussed, seared, and roasted to perfection.
What You’ll Learn:
* Preparing the Stuffing
* Trussing Techniques
* Pan-Searing
* Oven-Roasting
Join us as we transform simple ingredients into an impressive and delicious main course. Whether you’re a beginner or an experienced cook, our easy-to-follow tutorials and tips will help you cook with confidence and creativity.
Here’s a step-by-step guide on how to make stuffed fillet
Ingredients:
* 1 large beef fillet
* fresh spinach, chopped
* mushrooms, chopped
* garlic, minced
* fresh coriander, chopped
* olive oil
* Salt and pepper to taste
* butter
* Kitchen twine
Instructions:
Prepare the Fillet:
* Butterfly the Fillet: Lay the fillet on a cutting board and butterfly it by making a horizontal cut along one side, being careful not to cut all the way through, then open it up like a book.
* Pound the Fillet: Place a piece of plastic wrap over the fillet and pound it with a meat mallet to even out the thickness.
Prepare the Stuffing:
* Sauté the Vegetables: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Then add the chopped spinach and cook until wilted, about 2-3 minutes then add fresh coriander .
* Time to add butter then Add the minced garlic and sauté for about 1 minute until fragrant.
* Season: season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.
3. Stuff the Fillet:
* Spread the Stuffing: Spread the spinach and mushroom mixture evenly over the inside of the fillet.
* Roll the Fillet: Starting from one end, roll the fillet tightly into a log shape.
* Truss the Fillet: Use kitchen twine to tie the fillet at 1-2 inch intervals to secure the stuffing inside.
4. Sear the Fillet:
Preheat your oven to (230°C).
* Sear the Fillet: Place the trussed fillet in the hot skillet and sear on all sides until it is golden brown, about 2 minutes per side and basting for 30 seconds.
5. Roast the Fillet:
* Transfer to Oven: Once seared, transfer the fillet to the preheated oven.
* Roast: Roast the fillet in the oven for about 6-10 minutes, or until the internal temperature reaches your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
* Rest: Remove the fillet from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
6. Serve:
* Slice and Plate: Remove the kitchen twine and slice the fillet into medallions. Serve with your favorite sides and enjoy!
Tips:
* Cooking Time: Adjust the roasting time based on the thickness of your fillet and your preferred level of doneness. Use a meat thermometer for accuracy.
* Stuffing Variations: Feel free to add other ingredients to the stuffing.
This method will give you a beautifully stuffed, juicy fillet with a crispy exterior and a delicious filling.
Enjoy your gourmet meal!
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