Roast beef with Spinach Pocket
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
Estimated cost per serve is 5.97 dollar
Difficulty level: 4 out of 4
9 Ingredients
Number of servings
6
- 1 bunch english spinach
- 1kilograms roast beef topside
- 1 pinch pepper (for seasoning)
- 1kilograms baby chat potatoes (heated gravy to serve)
- 60grams feta cheese, crumbled
- 2tablespoons olive oil
- 2tablespoons pine nuts, toasted
- cooking twine
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1830kJ
Protein
44.7grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Preheat oven to 200°C.
Step 2 of 10
Cut a pocket in one side of the beef and season well with salt and freshly ground black pepper.
Step 3 of 10
Trim stems from spinach and place in a bowl. Pour over boiling water to cover and leave until wilted. Drain well, squeeze out excess water and chop.
Step 4 of 10
Combine spinach with feta and pine nuts and fill pocket. Tie beef with kitchen string.
Step 5 of 10
Heat 1 tablespoon of the oil in a metal baking pan. Add beef and brown well on all sides over high heat to seal.
Step 6 of 10
Transfer pan to oven and cook for 20 minutes. Reduce heat to 180°C and cook for a further 30 to 40 minutes or until cooked to your liking.
Step 7 of 10
Remove pan from oven, cover meat with foil and rest for 10 minutes before slicing.
Step 8 of 10
Meanwhile, cook potatoes by tossing potato halves with remaining oil in a separate baking pan. Sprinkle with sea salt. Cook for 30 minutes until golden.
Step 9 of 10
Remove string and slice beef.
Step 10 of 10
Serve with potatoes and heated gravy, if desired.
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