Cut fillet into small, thin cutlets and plating. Cut
cheese and the green of spring onions to julienne. Half chilis
lengthwise, remove seeds and cut into the right length. Cover the meat
on the inside with olive oil, season with salt and pepper.
Then garnish each a piece of pepperoni, cheese and spring onions. Roll
to a small roulade and secure with a toothpick. Roast on the grill all