Cranberry and feta fillet of beef

Ingredients ±1 kg fillet of beef Salt and freshly ground black pepper 30 ml cranberry jelly 100 g Clover Feta cheese, cut into strips (plain or flavoured) String to tie 2 kebab skewers (to keep fillet in shape) Topping 30 ml Clover Mooi River Butter 5 - 10 ml crushed or chopped garlic (1 - 2 cloves) 10 ml fresh or 5 ml dried thyme To Drizzle 15 ml melted Clover Mooi River Butter Gravy 30 ml Clover Mooi River Butter 375 ml water 15 ml brown gravy powder 125 ml dry red wine 30 ml cranberry jelly To Serve and Garnish Canned drained cranberries (optional) Additional Clover Feta Cheese (diced)

Method Slit the fillet almost through on the side down the length and flap open.

Sprinkle with salt and black pepper and spread with cranberry jelly.

Place Feta over the length, close, tie with string and thread skewers through string to keep the shape.

Spread the fillet with the combined topping ingredients and place onto an oven roasting pan.

Drizzle with butter and roast at 200°C for about 20 minutes per kilogram or until done to taste.

Cool slightly, slice and arrange onto a serving platter.

Keep warm.

Add the ingredients for the gravy to the pan juices and stir and cook until thickened.

Pour a little gravy over the slices and garnish with cheese and cranberries.

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