Orange Roast Beef Stuffed with Spinach and Herbs Orange Roast Beef Stuffed with Spinach and Herbs

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.

prep time
30 mins

cook time
1 hour 40 minutes

serves
4 people

To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients

  • 1 x 1.3kg/3lb lean topside, sirloin or fillet of beef joint
  • 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
  • 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

Method

  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.