Orange roast beef stuffed with spinach & herbs
Roast beef with Yorkshire puddings is great for Sunday roasts but don't always make the same dish, try this one for a new spin on an old favourite
- Preparation: 30 mins
- Cooking: 120 mins
- Serves: 4
What you need:
- 1 x 1.3kg/3lb lean topside, sirloin or fillet of beef joint
- Salt and freshly milled black pepper
- 2 hard-boiled egg yolks, chopped
- 50g/2oz fresh baby spinach, rinsed and finely chopped
- 30ml/2tbsp freshly chopped flat-leaf parsley
- 15ml/1tbsp fresh thyme leaves
- 15ml/1tbsp freshly chopped oregano or marjoram leaves
- 4 medium red onions, peeled and cut into wedges
For the marinade:
- 30ml/2tbsp olive oil
- Grated zest and juice of 2 Seville or Mandarin oranges or similar
- 2 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 15ml/1tbsp sherry vinegar
What you do:
- Place the joint on a chopping board, remove any butcher’s string or elasticated meat bands and season on both sides. Using a sharp knife cut along the joint, horizontally, to create a pocket-like cavity, but do not cut all the way through.
- In a medium bowl mix together the egg yolks, seasoning, spinach and herbs. Use the mixture to fill the cavity of the joint and tie with butcher’s string or elasticated meat bands.
- To prepare the marinade; mix all the ingredients together. Rub the marinade over the joint, cover and refrigerate for up to 4 hours, turning occasionally. Remove the joint from the fridge one hour before roasting. Preheat the oven to Gas mark 4, 180°C,350°F.
- Place the onions in a roasting tin, remove the joint from the marinade and position on top of the onions. Discard the marinade.
- Open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.
- Serve the beef with the onions and pan juices.
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