600g beef fillet, centre cut
50g sliced biltong
75g parmesan, cubed5 caper berries, stems removed
2 shallots, peeled
1 t coriander seeds, toasted
1 t fresh thyme
1 tn fresh rosemary leaves
1 t salt
1/2 t black pepper
3 T butter
2 T olive oil
for the plum compote
4 large plums, stones removed and cubed
1 star anise
3 T brown sugar
2 T Balsamic vinegar
salt to taste
4 free-range eggs, softly poached/boiled
Butterfly the fillet, ensuring not to slice all the way through.
Place the biltong, parmesan, caper berries and shallots in the bowl of a food processor and blend until finely chopped and well mixed.
Stuff the mixture into the cavity of the fillet of beef then tie and secure with string.
Combine the coriander seeds, thyme, rosemary, salt and pepper in a mortar and bash until finely crushed.
Sprinkle the mixture on a wooden board and roll the fillet in the spices, ensuring you cover the beef well.
Melt the butter and olive oil in a large frying pan and add the fillet.
Cook the fillet, turning regularly and spooning over the butter for 7-10 minutes or until cooked to your liking.
Allow to rest for 10 minutes, covered with foil.
To make the compote, combine all the ingredients in a saucepan and allow to come up to a boil.
Simmer for 5-7 minutes (adding a little water if necessary) until the plums are just cooked and a sticky sauce has formed.
To serve, spoon some of the compote onto serving plates, slice the beef and place a slice on top of the compote and finish with a soft poached/boiled egg.