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:
- 100g Bresaola
- 75g Mozzarella
- 1 clove of garlic
- 1 shallot
- 500g baby spinach
FOR THE FILLET:
- 1 Büffelfilet
- Smokewood “Arran Whiskey” Woodchips if there is a gas grill
ADDITIONALLY:
- olive oil
- Salt
PREPARATION
PART 1 – THE FILLING:
- Fry the bresaola until crispy and then chill. Finally, fry the finely chopped garlic and shallot in the remaining fat (the garlic should not become too bitter).
- Nun wird der Babyspinat dazu gegeben und gerührt bis er weich ist, dann sollte er schnellstmöglich abgekühlt werden. Den kalten Spinat kleinhacken und mit Bresaola & Mozzarella vermischen.
- Spread the mixture on cling film, roll it into a 2 cm thick long “stick” and freeze. LThe length does not matter, as you can easily shorten it when it is frozen.
PART 2 – THE BUFFALO FILLET:
- With the buffalo fillet, first cut off the wide end piece, from which you can make delicious steaks, medallions or sliced meat.
- With a long and very sharp knife, cut the Llengthwise into the middle of the fillet, creating a slit for the filling.
- Now place the filling in the correct Llengths and brush with olive oil. Then carefully push the filling into the buffalo fillet and tie the open end of the fillet.
- 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 – COOKING:
Grill the prepared buffalo fillet and then cook in the oven at 100°C until a core temperature of 56°C is reached. If you have a gas grill, you can also cook the fillet indirectly in the gas grill at 100°C to 56°C after grilling. Smokewood "Arran Whisky" wood chips can also be used to add a special smoky note.
Herzlichen Dank an BBQ Weltmeister und Foodblogger Camillo „Don Caruso“ Tomanek für Rezept und Fotografie.
