Biltong and parmesan fillet
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 600 g beef fillet, centre cut
- 50 g sliced biltong
- 75 g parmesan, cubed
- 5 caper berries, stems removed
- 10 shallots, sliced into 1cm-thick rings
- 2 Tbsp coriander seeds
- 3 fresh thyme sprigs, leaves only
- 1 sprig fresh rosemary leaves
- 1/4 tsp salt
- 1/2 tsp black pepper to taste
- 3 Tbsp Butter
- 3 Tbsp olive oil, to drizzle
- 4 large plums, stones removed and cubed
- 4 star anise
- 3 Tbsp brown or treacle sugar
- 4 tbsp balsamic vinegar
- salt, to taste
- 4 free-range eggs, separated
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Butterfly the fillet, ensuring not to slice all the way through.
- Place the biltong, parmesan, caper berries and shallots in the bowl of a food processor and blend until finely chopped and well mixed.
- Stuff the mixture into the cavity of the fillet of beef then tie and secure with string.
- Combine the coriander seeds, thyme, rosemary, salt and pepper in a mortar and bash until finely crushed.
- Sprinkle the mixture on a wooden board and roll the fillet in the spices, ensuring you cover the beef well.
- Melt the butter and olive oil in a large frying pan and add the fillet.
- Cook the fillet, turning regularly and spooning over the butter for 7-10 minutes or until cooked to your liking.
- Allow to rest for 10 minutes, covered with foil.
- To make the compote, combine all the ingredients in a saucepan and allow to come up to a boil.
- Simmer for 5 to 7 minutes (adding a little water if necessary) until the plums are just cooked and a sticky sauce has formed.
- To serve, spoon some of the compote onto serving plates, slice the beef and place a slice on top of the compote and finish with a soft poached or boiled egg.
- Serve immediately.
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