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Stuffed Fillet Steak with Chilli and Parsley Butter

Stuffed Fillet Steak with Chilli and Parsley Butter

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    4 serving

Prep time:

Cook time:

Serves: 4

Easy-peasy inspiration for after-work meals and simple entertaining

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  • 4 sirloin steaks, cut to a minimum 2.5cm (1in) thick
  • 125g cream cheese
  • 75g salted butter
  • 1 tsp chilli flakes
  • 2 tbsp fresh flat-leaf parsley, finely chopped


Step 1

To make the chilli and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place on a piece of greaseproof paper. Roll up into a tube, twist each end of the paper, and chill for 30 minutes while you prepare and cook the steak.

Step 2

Heat the barbecue or charcoal grill until hot. Take each fillet steak and, using a thin pointed knife (a boning knife is perfect), pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Using your fingers, push a portion of the cream cheese into each opening. Do not overstuff.

Step 3

Season the steaks and grill them on the barbecue over a high heat for 3 minutes on each side, turning only once. Remove to a plate, and leave to rest in a warm place for 5 minutes. Serve on a bed of baby spinach leaves with a knob of the chilli and parsley butter on top.

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