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:

1. 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.
2. 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.
3. 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.
4. Place the onions in a roasting tin, remove the joint from the marinade and position on top of the onions. Discard the marinade.
5. Open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.
6. Serve the beef with the onions and pan juices.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy