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🍽️ Juicy Beef Fillet with Mushroom and Tomato Filling

330 kcal · 30 min · 4 servings

Ingredients

• 700 g beef fillet
• 150 g mushrooms
• 3 garlic cloves
• 60 g dried tomatoes in oil
• 0.5 bunch parsley
• 4 tbsp olive oil
• salt
• pepper
• 8 cherry tomatoes
• toothpicks

Instructions

1. 1. Pat the beef fillet dry with kitchen paper.
2. 2. Remove all visible sinews from the meat.
3. 3. Use a sharp knife to cut a long pocket into the side of the fillet.
4. 4. Wash the mushrooms and cut them into small pieces.
5. 5. Peel the garlic and dice it finely.
6. 6. Drain the tomatoes and dice them finely.
7. 7. Wash the parsley, shake it dry, and chop the leaves finely.
8. 8. Heat two tablespoons of oil in a frying pan.
9. 9. Sauté the garlic until translucent over medium heat.
10. 10. Add the mushrooms, tomatoes, and parsley to the pan.
11. 11. Continue to sauté the mixture for four minutes.
12. 12. Season the filling with salt and pepper.
13. 13. Fill the pocket in the fillet with the vegetable mixture.
14. 14. Secure the opening with toothpicks.
15. 15. Generously rub the outside of the meat with salt and pepper.
16. 16. Heat the remaining oil in a casserole dish.
17. 17. Sear the meat on all sides over high heat.
18. 18. Sear the meat for about six to eight minutes.
19. 19. Preheat the oven to 180 degrees Celsius conventional heat.
20. 20. Finish cooking the meat in the oven for 25 to 30 minutes.
21. 21. Wash the cherry tomatoes while the meat is cooking.
22. 22. Pat the cherry tomatoes dry.
23. 23. Slice the cooked beef fillet.
24. 24. Arrange the slices on a platter.
25. 25. Garnish the dish with the cherry tomatoes.

Nutrition per serving

• kcal: 330
• Protein: 40 g · Fett/Fat: 17 g · Carbs: 4 g