Ingredients

• 1kg scotch fillet
• salt and freshly ground black pepper
• 3/4 cup firm ricotta
• 2 teaspoons finely grated lemon rind
• 1 egg yolk
• 2 tablespoons roughly chopped fresh oregano
• 1 tablespoon roughly chopped chives, plus extra chopped chives to garnish
• 2 tablespoons olive oil

Method

• Step 1 Trim any excess fat and sinew from the beef fillet. Place on a chopping board and cut a flap into the beef lengthways, being careful not to cut all the way through. Season the meat on both sides with salt and pepper.
• Step 2 In a bowl mix together the ricotta, lemon rind and egg yolk. Spread this mixture evenly inside the cut flap and sprinkle with the oregano and chives.
• Step 3 Roll the beef in order to completely enclose the ricotta mixture, and tie securely with string.
• Step 4 Preheat oven to 180°C. Heat the oil in a frying pan and sear the fillet over a medium to high heat. Turn the beef to brown it evenly for about 5 minutes. Transfer to a baking dish and roast for 40 minutes, or until done to your liking. Remove from oven and cover with foil. Set aside to rest and cool. Refrigerate until required, then slice and serve garnished with chives.