Beef Fillet Stuffed with Mushrooms and Baby Spinach

Serves 4

Served with a Red Wine and Rosemary Sauce

Preparation time: 25 minutes

Cooking time: 35 minutes

Fillet:

800g Steakhouse Classic fillet steak

10ml olive oil

1 small onion, chopped

2 teaspoons fresh garlic, crushed

11/2 cups chopped assorted mushrooms (like white, button, brown and portabellini)

2 cups whole baby spinach leaves

String (to tie around stuffed fillet)

Sauce:

2 teaspoons olive oil

1 tablespoon tomato paste

1 cup red wine

2 cups beef stock

1 tablespoon soya sauce

2 teaspoons Worcestershire sauce

2 teaspoons fresh rosemary, chopped

Maizena or Bisto (if sauce needs thickening)

Preheat oven to 180¼C. Butterfly the fillet and set aside. To make the filling, heat the oil and saute the onion and garlic until the onions are soft and golden. Add the mushrooms and fry until all the moisture has evaporated. Season and allow to cool for 10 - 15 minutes.

Layer spinach leaves inside the fillet, covering with a generous dollop of the onion, garlic and mushroom filling. Roll up tightly and secure with string. Sear in a hot pan and cook through in the oven until done to your liking.

To make the sauce, heat the oil in a pan and warm up the tomato paste. Add the red wine, beef stock and remaining ingredients and allow to simmer until slightly thickened. (You may need to add a touch of Maizena or Bisto for consistency). Adjust seasoning carefully as the stock and soya sauce contain salt.

Carve the meat, serving the fillet medallions on top of the sweet potato mash or with vegetables of your choice.

Finish off your masterpiece with a drizzle of the sauce.

Serving Suggestion

Sweet potato and ginger mash:

3 cups sweet potato, peeled and diced

2 tablespoons creme fraiche or sour cream

1 tablespoon fresh ginger, grated

1 teaspoon fresh sage, chopped

Salt and black pepper and a pinch of sugar

Place the diced sweet potatoes in a pot and cover with water. Add a pinch of salt and bring to the boil until sweet potatoes are tender and cooked through. Remove from heat, drain the excess liquid and mash the sweet potatoes. Add the creme fraiche or sour cream, ginger and sage and beat well. Season with salt and black pepper and add sugar to taste.