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We love this recipe for couscous-stuffed fillet from Pouyoukas – give it a try!

 

Whole wheat Couscous Stuffing

1 cup cooked Pouyoukas whole wheat couscous
2 spring onions, finely chopped
4 tablespoons (60 ml) chopped fresh dill
4 tablespoons (60 ml) chopped coriander
4 tablespoons (60 ml) horseradish sauce
1 tablespoon (15 ml) olive oil
Squeeze of lemon juice
Sea salt and freshly ground black pepper to taste

 

Fillet

1 kg whole beef fillet
Extra horseradish sauce, to serve
Sliced spring onions, to serve

 

  • Combine the couscous, spring onions, dill, coriander, horseradish sauce, olive oil and lemon juice.
  • Season with sea salt and black pepper, mix well and set aside.
  • Slice the fillet down the middle, taking care not to cut all the way through and flatten out on a clean work surface.
  • Season well with sea salt and freshly ground black pepper.
  • Fill the fillet with the stuffing, taking care not to overfill.
  • Roll up and secure the entire fillet with kitchen string.
  • Season the outside of the fillet.
  • Heat some olive oil in a non-stick frying pan and sear the fillet on all sides.
  • Transfer to a lined baking tray and roast in a preheated 200°C oven for 20 minutes.
  • Let the meat rest for 5-10 minutes before slicing.
  • Serve with extra spring onions and horseradish sauce.

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