Stuffed Fillet Steak With Chilli & Parsley Butter

Stuffed Fillet Steak With Chilli And Parsley Butter

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7 Ingredients

Number of servings

225grams sirloin steaks, cut to a minimum 2.5cm (1in) thick
125grams cream cheese
1 pinch salt
1 pinch freshly ground black pepper
75grams salted butter
1tablespoons chilli flakes
2tablespoons fresh flat-leaf parsley, finely chopped

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

To make the chilli and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place on a piece of greaseproof paper. Roll up into a tube, twist each end of the paper, and chill for 30 minutes while you prepare and cook the steak.

Step 2 of 3

Heat the barbecue or charcoal grill until hot. Take each fillet steak and, using a thin pointed knife (a boning knife is perfect), pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Using your fingers, push a portion of the cream cheese into each opening. Do not overstuff.

Step 3 of 3

Season the steaks and grill them on the barbecue over a high heat for 3 minutes on each side, turning only once. Remove to a plate, and leave to rest in a warm place for 5 minutes. Serve on a bed of baby spinach leaves with a knob of the chilli and parsley butter on top.