Barbecued veal fillet with salsa verde stuffing

This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.

  • 1 hr cooking
  • Serves 4
  • Print


Barbecued veal fillet with salsa verde stuffing
  • 2 x 500g veal fillets
  • 2 sprigs fresh rosemary
  • 12 slices pancetta (180g)
  • 1 clove garlic
  • 2 teaspoon rinsed, drained capers
  • 2 sweet gherkins (30g)
  • 4 drained anchovy fillets, chopped coarsely
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup each loosely packed fresh mint and flat-leaf parsley leaves
  • 2 teaspoon dijon mustard
  • 1 tablespoon olive oil


Barbecued veal fillet with salsa verde stuffing
  • 1
    Make salsa verde stuffing. Blend or process ingredients until coarsely chopped; season to taste.
  • 2
    Slice through thickest part of each veal fillet horizontally, without cutting all the way through. Open veal out flat. Press stuffing down one long side of each piece of veal; roll veal to enclose stuffing. Top each veal roll with one sprig of rosemary; wrap veal rolls with pancetta. Tie rolls with kitchen string at 2cm (¾-inch) intervals to secure.
  • 3
    Cook veal rolls, uncovered, on heated oiled barbecue until just browned all over. Transfer rolls to disposable baking dish; cook, covered, on heated oiled barbecue, using indirect heat, following manufacturer's instructions, about 25 minutes. Remove from heat, cover; rest 10 minutes before slicing. Serve drizzled with pan juices.


The veal can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and cook, uncovered, for about 25 minutes.

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