Orange Roast Beef Stuffed with Spinach and Herbs
Takes a little time to prepare but adds a delicious flavour to a Sunday roast. Use topside, sirloin or fillet of beef stuffed with spinach and herbs and marinated in orange and garlic.
1 hour 40 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1 x 1.3kg lean topside, sirloin or fillet of beef joint
- 2 hard-boiled egg yolks, chopped
- 50g fresh baby spinach, rinsed and finely chopped
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon freshly chopped oregano or marjoram leaves
- 4 medium red onions, peeled and cut into wedges
- 2 tablespoons 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
- 1 tablespoon sherry vinegar
- 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 180°C, 160°C Fan, Gas Mark 4.
- 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.