Prep time: 10 minutes

Cook time: 10 minutes

Serves 4

Ingredients :

680 g venison or beef fillet, pounded to ¼ inch thick
3 teaspoons fine sea salt
1 teaspoon ground black pepper
60 g creamy goat cheese
120 ml crumbled feta cheese (about 60 g)
60 ml finely chopped onions
2 cloves garlic, minced

For Garnish/Serving (Optional):
Yellow/American mustard
Halved cherry tomatoes
Extra-virgin olive oil
Sprigs of fresh rosemary
Lavender flowers

Directions :

  1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 204 º C.
  2. Season the fillet on all sides with the salt and pepper.
  3. In a medium-sized mixing bowl, combine the goat cheese, feta, onions, and garlic. Place the mixture in the center of the tenderloin. Starting at the end closest to you, tightly roll the tenderloin like a jelly roll. Tie the rolled tenderloin tightly with kitchen twine.
  4. Place the meat in the air fryer basket and air fry for 5 minutes. Flip the meat over and cook for another 5 minutes, or until the internal temperature reaches 57 º C for medium-rare.
  5. To serve, smear a line of yellow mustard on a platter, then place the meat next to it and add halved cherry tomatoes on the side, if desired. Drizzle with olive oil and garnish with rosemary sprigs and lavender flowers, if desired.
  6. Best served fresh. Store leftovers in an airtight container in the fridge for 3 days. Reheat in a preheated 176 º C air fryer for 4 minutes, or until heated through.