Goats’ Cheese Stuffed Fillet Steak

Good Pair Days (Roos Michels) -
  • 4 thick fillet steaks, room temperature
  • 150g soft goats’ cheese
  • 1 tsp chopped rosemary
  • 1 lemon, zest only
  • 1 crushed garlic clove
  • 4 rashers of streaky bacon
  • 2 tbsp olive oil
  • Salt and pepper
  • Dauphinoise potatoes, to serve
  • Crumble the cheese into a bowl, and stir in the lemon, rosemary, and garlic. Cut a pocket horizontally into each steak, and stuff a quarter of your cheese mix into each one. Seal with a rasher of bacon wrapped around the steak, and secure with a cocktail stick.
  • Rub the steaks with oil, season liberally, and fry for 3-4 mins on each side, or to your liking. Leave to rest for 5 minutes, then serve with creamy dauphinoise potatoes and steamed bitter greens.
30 mins
4 serving