Rolled Beef Roast

Rolled Beef Roast


2-2 ½ pounds Clayton’s Organic beef eye fillet
1 bunch English spinach, washed, blanched and dried
3 ½ ounces sun dried tomatoes in oil
1 ½ ounces feta
7 ounces prosciutto slices

Preparation Instructions:

1. Preheat oven to 390ºF (200ºC). Butterfly fillet lengthwise by cutting as you would slice open a baguette, leaving 1 inch of meat uncut. Open out the fillet.

2. Place half the spinach on the beef followed by the sun dried tomatoes and crumbled feta. Lay the remaining spinach over the top and close the beef lid.

3. Lay the prosciutto slices to cover the beef fillet, then tie up with kitchen string.

4. Place the beef and vegetables prepared for roasting in a roasting tray and spoon over some oil from the sundried tomato jar. Place in a preheated oven and check after 30 minutes.

5. Cover and leave to rest for 15 minutes before serving. This fillet looks dramatic sliced and arranged on a platter surrounded by some fresh baby spinach leaves. Serve the roasted vegetables on a separate dish.