Olive stuffed beef tenderloin with smoked cheese sauce
Prep: 20 mins,
Cooking: 40 mins
A traditional dish fused with African influences.
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Ingredients (22)
STUFFING:
15 ml | canola oil — or olive oil |
1 | onion — small, chopped |
2 | garlic — cloves, chopped |
spinach — shredded | |
2 | carrots — peeled, grated |
1 | stock cube — chicken, crumbled |
250 ml | water — boiled |
250 ml | maize meal — quick cooking |
125 ml | water — cold |
fresh parsley — handful, chopped | |
salt and freshly ground black pepper — to taste |
BEEF:
1 kg | beef — tenderloin, trimmed and butterflied |
15 ml | vinegar — balsamic |
15 ml | fresh chillies — 573 |
2.5 ml | salt |
2.5 ml | freshly ground black pepper |
60 ml | olives — calamata, pitted and chopped |
SMOKED CHEESE AND WINE SAUCE:
375 ml | milk — full cream |
30 ml | flour |
100 ml | cheese — Dutch smoked, grated |
100 ml | wine — dry white |
salt and freshly ground black pepper — to taste |
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