By Lea Brink
A modern version of a Christmas meat dish. If you are tired of the traditional ham, try this delicious beef fillet.
You will need:
2 kg beef fillet
1 finely chopped onion
2 finely chopped cloves of garlic
500g fresh chopped spinach leaves
80g chopped olives
250ml sour cream
200ml fresh cream
2 cups mozzarella cheese
Coarse salt and pepper to taste
1 tablespoon chopped thyme
Preheat the oven to 180°C.
Fry the onion in olive oil until done. Add the chopped spinach leaves and fry on low heat until the leaves start to wither.
Add the thyme, olives, garlic, mozzarella cheese, salt and pepper and fry for five minutes.
Remove from the heat and leave to cool. Add the sour cream and fresh cream and stir through.
Cut the fillet down the middle length-wise to flatten it. Spread the spinach filling on the flat fillet. Roll up the fillet and tie with cotton thread.
Cover the filet with olive oil and coarse salt and pepper. Place in an oven dish and cover the dish with tinfoil. Bake for approximately 35-45 minutes, depending on how you prefer your fillet to be done.
Remove the tinfoil and bake for another five to ten minutes for a golden-brown crust to form on the fillet. Set aside for 15 minutes to rest. Slice the fillet and serve.