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Stuffed Eland Antelope Fillet with Parma Ham
Recipe

Stuffed Eland Antelope Fillet with Parma Ham

Dinner • South africa

A butterflied eland antelope fillet is seasoned, filled with tomato powder, herbs, and Parmesan, then wrapped in Parma ham and oven-roasted. Rest before slicing and serving.

Why smarter

Wrapping the fillet in Parma ham helps retain moisture during oven roasting.

Chef tip

Butterfly the fillet carefully without cutting through so it can be closed neatly around the filling.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 50 g dried tomato powder 50.000 g tomato powder dried
2 5 tbsp macadamia oil 5.000 tbsp macadamia oil for the filling
3 1 garlic clove, finely chopped 1.000 clove garlic finely chopped
4 5 basil leaves, finely sliced 5.000 leaf basil finely sliced (for the filling)
5 1 tsp oregano 1.000 tsp oregano
6 Pepper, freshly ground (to taste) black pepper freshly ground; amount to taste
7 3 tbsp Parmesan, grated 3.000 tbsp Parmesan grated
8 Coarse salt (to season) salt coarse-grained; amount to taste
9 1 bunch basil 1.000 bunch basil used for lining the meat with leaves
10 800 g eland antelope fillet 800.000 g eland antelope fillet
11 100 g Parma ham (about 10 slices) 100.000 g Parma ham about 10 slices
12 2 tbsp macadamia oil 2.000 tbsp macadamia oil for brushing before baking

Method

  1. Put the dried tomato powder into a tall mixing beaker, add 5 tbsp macadamia oil, and blend with an immersion blender until smooth. Finely chop the garlic and add it. Pluck basil leaves from the stems, finely slice, and add to the tomato paste. Add oregano and season generously with freshly ground pepper. Mix the garlic, herbs, and spices in with a spoon. Grate the Parmesan, add, and stir in thoroughly.
  2. Using a sharp knife, cut the fillet lengthwise to open it like a book (do not cut all the way through). Gently open the sides. Season the meat with salt and pepper and line with basil leaves. Spoon half of the tomato pesto over the basil. Gently press the sides back together, taking care not to squeeze out the filling. Lay about 5 slices of Parma ham closely together on a work surface, place the fillet on top, and wrap the ham around the fillet.
  3. Place the wrapped fillets next to each other in a baking dish and brush with 2 tbsp macadamia oil. Bake in a preheated oven at 190°C (170°C fan) on the second rack from the bottom for about 35 minutes. Remove from the oven, let rest for 10 minutes, slice, and serve.