Beef Mini Roast with Walnut and Parsley Pesto Beef Mini Roast with Walnut and Parsley Pesto

Beef Mini Roast with Walnut and Parsley Pesto

A speedy midweek mini roast that will serve up to three people in 50 minutes.  The mini beef topside mini roast is stuffed with a home made walnut and parsley pesto making an alternative roast with a difference.

prep time
20 mins

cook time
50 minutes

serves
3 people

Ingredients

  • 1 x 350-450g/12-14oz lean beef topside mini roast
  • Salt and freshly milled black pepper
  • 10ml/2tsp rapeseed or olive oil
  • For the Walnut and Parsley Pesto
  • :1 x 25g pack fresh flat-leaf parsley
  • 75g/3oz walnuts, toasted and roughly chopped
  • 75g/3oz grated Parmesan cheese
  • 2 garlic cloves, peeled
  • Salt and freshly milled black pepper
  • 100ml/3½fl oz extra virgin rapeseed or olive oil
  • Grated zest of 1 lemon

Method

  1. To prepare the pesto; place the parsley, walnuts, cheese, garlic and seasoning in a food processor or blender and on the `pulse’ setting blend until combined.  Slowly add the oil and `pulse’ until the pesto is blended.  Adjust the seasoning if required and stir through the lemon zest.
  2. Place the joint on a chopping board.  Make a deep cut with a sharp knife through the centre of the joint and then cut a cylindrical hole from one end of the joint to the other.  Remove the excess meat and set aside and tightly stuff the hole with the pesto.  Season the joint and drizzle with the oil.
  3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  4. Place the reserved cylinders of meat on top of a roasting rack in a roasting tin.  Position the mini roast on top and roast uncovered for 40-50 minutes (for medium).  Cover with foil if browning too quickly.
  5. Slice the roast and serve with any pan juices, mashed potatoes and seasonal vegetables.

Tips:

Store any remaining pesto in the fridge and use as a pasta sauce for a quick mid-week supper dish.