This is one of the many amazing meals that my mum made when I was growing up. I need to explain the preparation process as it can be tricky. You need to take care when preparing the beef – you need to cut horizontally through the center of the beef tenderloin, cutting to – but not though – the other side. Then you open flat like a book and then cover with cling wrap and flatten with a meat tenderiser. There are several other ways that you can cut the beef tenderloin to get the same result, but I think that this is the easier one for me to explain in this post. Once you flatten the beef tenderloin, you need to place the other ingredients on top, making sure you leave some space free at all the ends. Once you have placed all the ingredients, you then roll it up and secure with either toothpicks or kitchen twine.
You may need to increase or decrease the quantities of the ingredients, based on your size of your beef tenderloin.
For a primal inspired variation, you can use feta cheese in the stuffing as well (this is a dairy free version).