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Eye fillet with pine nut, feta and spinach stuffing

Add a sophisticated edge to your next Sunday dinner with this delicious eye fillet recipe. Stuffed with pine nuts, feta and spinach, this dish is a real winner
8
40M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Preheat the oven to 180ºC. Trim the beef fillet and remove any excess fat. Make a horizontal cut down the length of the fillet.
2.Heat the butter in a frying pan and sauté the onion, pine nuts and sage leaves for 2-3 minutes. Add the spinach and cook until it has wilted.
3.Transfer the onion mixture to a large bowl and add the breadcrumbs, egg and feta cheese. Mix together to form a soft stuffing log.
4.Fill the eye fillet cavity with the stuffing and tie the fillet into a uniform log shape with string.
5.Rub the fillet with the olive oil and seasoning and place it in a shallow oven tray.
6.Roast the fillet in the preheated oven for 35-40 minutes. The meat should be spongy but firm when squeezed in the thickest part. Rest the fillet for at least 10 minutes before slicing and serving.
  • Serves 8-10.
Note

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