Stuffed buffalo fillet with sweet potato and pepper pan
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , toothpicks, kitchen twine
Ingredients
• 1 buffalo fillet
• 250 g buffalo mozzarella
di Campana DOP
• 1 tsp paprika flakes
• 4 dried tomatoes
• Salt
For the sweet potato and pepper pan:
• 3 sweet potatoes
• 2 spring onions
• 1 red and 1 yellow pepper each
• Olive oil
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preparation
➊ Remove the fillet head along the fleece so that the middle part and the tip remain intact - this part is ideal for cutting small steaks from. Then lightly salt the middle part and carefully cut a pocket lengthwise into the meat with a sharp knife. A clean cut is necessary so that the tender meat does not tear when cutting. Make sure not to cut too deeply into the meat.
➋ For the filling, drain the mozzarella and mash it with a fork. Cut the dried tomatoes into small pieces and mix with the red pepper flakes and mozzarella. Then press the filling into the pocket, close it with toothpicks across the grain and tie the fillet like a shoe with kitchen string.
➌ For the side dish, chop the spring onions, wash and dice the potatoes and peppers. Put all the ingredients together in a casserole dish or roasting pan and drizzle with olive oil. Season to taste with salt and pepper.
➍ Prepare a grill with a lid for direct and indirect grilling and first grill the fillet on all sides over direct heat. Then let it cook in the indirect grill zone at 110 - 120 °C until the core temperature reaches 51 °C. During this time, put the vegetables on the grill for around 25 minutes. Let the meat rest in aluminum foil for 5-10 minutes and then enjoy.
Recipe by Richard Christoph and Martin Jaser from Büffel Bill
At Büffel Bill, the aim is to use the animal from head to tail, with oxtail and innards reserved for top-class restaurants. In addition to the usual meat cuts, burger patties and sausage and ham from our own production complete the range. www.bueffelbill.com
Recipe from FIRE&FOOD issue 01/2019
