Stuffed buffalo fillet

In this delicious recipe, BBQ world champion Camillo “Don Caruso” Tomanek explains how to prepare a stuffed buffalo fillet with bresaola, mozzarella and baby spinach.

INGREDIENTS

FOR THE FILLING:

• 100gBresaola
• 75gMozzarella
• 1 clove of garlic
• 1 shallot
• 500g baby spinach

FOR THE FILET:

• 1Buffalo fillet
• Smokewood “Arran Whiskey” Woodchips if there is a gas grill

ADDITIONAL:

• olive oil
• Salt

PREPARATION

PART 1-THE FILLING:

1. Bake out the bresaola until crisp and cold. Finally, roast the chopped garlic and shallot in the leftover fat (the garlic should not get too bitter, however).
2. Now the baby spinach is added and stirred until it is soft, then it should be cooled down as soon as possible. Chop the cold spinach and mix with Bresaola & Mozzarella.
3. Spread the mixture on cling film, to an approx. Roll in 2 cm thick elongated “rod” and freeze. The length does not matter, as you can easily shorten when frozen.

PART 2-THE BUFFLE FILE:

1. With the buffalo fillet, first cut off the wide end piece, from which you can make delicious steaks, medallions or sliced meat.
2. With a long and very sharp knife, you now cut lengthways in the middle of the fillet so that a slit for the filling is created.
3. Now shorten the filling to the right length and brush with olive oil. Then carefully push the filling into the buffalo fillet and tie the open end of the fillet.
4. The thin tip of the fillet is folded down in the next step so that the fillet is just as thick there as in the rest of the part and finally also tied.

PART 3-THE GAREN:

Sharply grate the prepared buffalo fillet and then cook in the oven at 100 ° C until a core temperature of 56 ° C is reached. If there is a gas grill, you can also cook the fillet indirectly to 56 ° C in the gas grill at 100 ° C after the grilling. With Smokewood “Arran Whiskey” Woodchips, a special smoky note can also be added.

Many thanks to BBQ world champion and food blogger Camillo“Don Caruso”Tomanek for recipe and photography.