Roast Fillet Stuffed with Mortadella and Pistachio Nuts

3:10 pm on 2 December 2011

Ready in 45 minutes
(Serves 6-8)


  • 1kg piece fillet of beef, of an even thickness
  • 100g thinly sliced mortadella, or ham off the bone, finely chopped
  • 3 cloves garlic, peeled and crushed
  • ½ tsp freshly grated nutmeg
  • 2 Tbsp panko crumbs or fresh white breadcrumbs
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 small egg, lightly beaten
  • 1 cup, loosely packed, basil leaves
  • 20 shelled toasted pistachio nuts
  • 2 Tbsp olive oil
  • 3 Tbsp full-bodied red wine


1. Rinse fillet and pat dry. Remove any fat and silverskin. Make a small cut in the centre of the meat, then use the rounded handle of a wooden spoon to push through the meat to form a small tunnel.

2. Mix the mortadella, garlic, nutmeg, crumbs, salt and pepper together in a small bowl. Add enough egg to bind (roughly about half of it). Stuff it into the cavity, using the wooden spoon to push it in, threading in the basil as you go and adding the pistachio nuts.

3. Tie the beef into a good shape with string. Heat a shallow roasting tin over a medium-high heat and add the oil. When the oil is hot, lower in the beef and turn it quickly in the hot oil. Transfer beef to an oven preheated to 210°C and cook for 15 minutes for rare to medium-rare, or until it is done to your liking, turning the beef over after 7 minutes. Remove beef from oven and let it rest for 10-15 minutes before slicing.

4. Remove string from beef. Put absorbent kitchen paper around the edges of the chopping board to absorb any juices. Slice the meat evenly, then let it rest a minute or two before transferring to a heated serving platter. Skim pan juices, pour in wine and let it bubble up briefly. Spoon juices over meat and serve immediately.

From Afternoons with Jesse Mulligan

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