This is one of the many amazing meals that my mum made when I was growing up. I need to explain the preparation process as it can be tricky. You need to take care when preparing the beef – you need to cut horizontally through the center of the beef tenderloin, cutting to – but not though – the other side. Then you open flat like a book and then cover with cling wrap and flatten with a meat tenderiser. There are several other ways that you can cut the beef tenderloin to get the same result, but I think that this is the easier one for me to explain in this post. Once you flatten the beef tenderloin, you need to place the other ingredients on top, making sure you leave some space free at all the ends. Once you have placed all the ingredients, you then roll it up and secure with either toothpicks or kitchen twine.
You may need to increase or decrease the quantities of the ingredients, based on your size of your beef tenderloin.
For a primal inspired variation, you can use feta cheese in the stuffing as well (below is a dairy free version).
Serves – dependent on size (1kg serves 4-6)
1 beef tenderloin (grass fed, grass finished, approximate size 1 – 1.5 kg), trimmed
1 cup baby spinach
1 small red capsicum, roasted, peeled, seeded and sliced thinly
16 kalamata olives, pitted and sliced in half
12 semi dried tomatoes
1/3 cup pine nuts (optional – nut free version)
1-2 tablespoons olive oil
Salt and pepper, to season
Pre-heat oven to 215 degrees Celsius.
Cut horizontally through the center of the beef tenderloin, cutting to, but not though the other side. Open flat like a book and then cover with cling wrap and flatten with a meat tenderiser.
In the following order, place the baby spinach, red capsicum, semi-dried tomato, Kalamata olives and pine nuts.
Tightly roll up beef, beginning with long side and either pin with toothpicks or secure with kitchen twine, making sure the stuffing is secure.
Rub olive oil over the surface of the meat. Season with salt and pepper.
Place in a baking tray and bake, uncovered for 40 – 55 minutes depending on how you like your meat cooked. The meat thermometer should read 60°C; rare, 71°C; medium, 77°C well done.
Remove from the oven and let the meat rest for 15 minutes before serving.
Serve and enjoy.