(serves 6)
1.5 kg beef fillet, trimmed
Salt and black pepper
2 Tbsp melted butter (I substituted olive oil)
For the stuffing:
100g canned smoked oysters or smoked mussles
3 Tbsp fresh breadcrumbs
3 Tbsp fresh parsley, chopped
½ tsp dried thyme (I also added ½ tsp rosemary)
Salt & black pepper
2 Tbsp melted butter
1 small onion, chopped
1 clove garlic, chopped
2 Tbsp dry sherry
3 Tbsp sour cream

Make the stuffing first. Melt the butter (or heat the oil) & sautée the onion and garlic. Combine the oysters, breadcrumbs, parsley, thyme, salt & pepper. Add the onion, garlic (together with the oil/butter in the pan), sour cream and sherry and mix well.
Make an incision to create a pocket down one side of the fillet leaving, the 2 ends closed if possible. Alternatively, use a sharpening steel to make a hole down the middle of the fillet. Stuff the meat.
Using a needle and thread, sew up the opening if the meat has been cut and tie with string to keep in shape. Season lightly and brush with melted butter.
Prepare an indirect fire and fit a foil drip tray between the coals. Place meat in a roast holder (we didn’t have one – not really necessary) and position it on the grid over the drip pan.
Cover the kettle and cook for 25-30 minutes, depending on the degree of rareness required. Cover with foil ans allow to rest for 5-10 minutes before carving.
Recipe: Kevin Pearson