Rubbed and grilled stuffed tenderloin

Yield: Serves 4

Ingredients

Rub:

• 4 garlic cloves, crushed
• 2 teaspoons of fennel seeds (10ml)
• 2 teaspoons of kosher salt (10ml)
• 2 teaspoons of whole peppercorns (10ml)
• 1 teaspoon of crushed dried red chilies (5ml)

Stuffing:

• 4 shallots, minced
• 1 small fennel bulb, cut into matchsticks
• 1 red pepper, finely diced
• 2 cups of Fresh spinach
• 3 tablespoons of blue cheese (45ml)
• Olive oil

Directions

1. At least 6 hours before cooking, prepare the rub for the tenderloin. Add all of the ingredients except the garlic, to a small grinder and blitz until well ground. Add the garlic.
2. Rub this mixture vigorously in to the meat. Cover and let rest for 6 -12 hours.
3. Place the oil in a skillet and heat. Add shallots, fennel and red pepper and sauté for 5 minutes until slightly tender. Add the spinach and toss to wilt. Place in a bowl and into the fridge to cool. Once cool add blue cheese and mix to make a stuffing.
4. Preheat the grill to high
5. Using a knife, make a pocket in the center of the tenderloin. Slide knife in one side, twist and then do the same on the other side to create a hole all the way through the center. Stuff the tenderloin.
6. Oil the grill and place the stuffed tenderloin on the high heat to sear for 5 minutes or until a nice crust has developed on the outside of the meat. Reduce the heat to medium high and continue to cook for 15 minutes until desired doneness.