Roast Beef With Tomato, Basil and Olive Stuffing |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This sounds so good! Ingredients:
1 kg roast beef (pocket steak) |
1 1/2 cups seasoned stuffing mix |
1/4 cup kalamata olive, sliced |
2 tablespoons pine nuts, toasted |
1 teaspoon lemon zest, grated |
1 tablespoon fresh basil, chopped |
1/4 teaspoon black pepper |
100 g tomato paste |
2 tablespoons water |
Directions:
1. To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
2. Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
3. Combine tomato paste & water, pour into stuffing mixture and mix well.
4. Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
5. Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
6. Cut into slices and serve with gravy & vegetables.
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