Fillet of Beef Stuffed with Aubergine and Pecorino Cheese with Grilled Courgettes

A supremely satisfying dish from the Curzon Restaurant: tender beef fillet cooked Italian-style with aubergine and Pecorino
Fillet of Beef Stuffed with Aubergine and Pecorino Cheese with Grilled Courgettes
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 225 g beef fillet
  • extra virgin olive oil
  • 40 g pecorino cheese, thinly sliced
  • 2 sliced aubergines
  • 6 slices courgettes
  • salt, and freshly ground black pepper
  • rosemary, finely chopped, to garnish

Method

1. Preheat the oven to 200°C/gas 6. Preheat a ridged stovetop grill pan until hot.

2. Season the beef with salt and pepper and brush with olive oil Place on a preheated ridged stovetop grill pan and grill for 2 minutes, turning once.

3. Transfer to a board and slice the fillet horizontally almost all the way through the middle, stopping short at one side, to make a butterfly cut. Stuff with the two slices of aubergine and the Pecorino. Place on a small roasting tray and roast in the oven for 4 minutes.

4. Meanwhile, brush the courgette slices with oil and place on the grill for a few minutes, turning once, until golden.

5. Arrange the courgette slices on a warm serving plate with the beef on top. Drizzle with a few drops of beef jus from the roasting pan, and sprinkle with fresh rosemary.

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