Stuffed beef with jus
Cooking time: 1 hour
500g beef eye fillet, trimmed of fat
100g English spinach leaves washed and spun dry
100g semi-dried tomatoes, plus 2 tablespoons sundried tomato oil
150g feta cheese
200g thin prosciutto slices
150ml beef stock
2 tablespoons tomato paste
2 tablespoon Worcestershire sauce
2 tablespoons jam (fig, cherry, cranberry)
1 tablespoon cornflour in
2 tablespoons water (optional)
Here’s what to do:
1. Preheat oven to 200°C.
2. Slice beef fillet lengthways, leaving 2cm uncut.
3. Open fillet and flatten slightly. Place halfthe spinach in a layer, then add semi-dried tomatoes and feta.
4. Lay remaining spinach on top and bring fillet ends together to close. Wrap prosciutto slices (optional) around fillet and close by tying with kitchen string.
5. Line a roasting pan with foil and fit with a wire rack. Place beef on wire rack and spoon over two tablespoons of oil from the semi-dried tomato jar.
6. Roast for 25-30 minutes for medium rare or until cooked to your liking. Remove beef, cover loosely with foil and allow to rest for 15 minutes before carving.
7. Set aside roasting dish, reserving pan juices to make the jus.
8. For the jus, heat pan juices over medium heat.
9. Add stock, tomato paste, Worcestershire sauce and jam, bring to the boil and reduce over low heat for 15mins until sauce has thickened. Add a little cornflour mixture if sauce is too thin and cook for a few more minutes, stirring constantly.
10. To serve, carve rested meat into slices and place two slices per person on a plate and finish with jus.
Cook’s Notes & Tips:
Timings are just a guide; they can differ depending on the type of oven or the size and cut of the beef. If not using prosciutto, string up beef and season well with salt and pepper.
Serve with roasted rosemary potatoes, creamy mashed potato or polenta or a crisp green salad.]
Name: Michael Thomas
Chef Proficiency: Throwin’ a shrimp on the barbie
Party Piece: Scrambled eggs and, being an Aussie, I think I can hold my own at the barbecue.
Who you’re road-testing the recipe for: Our good friends Jenny, Peter, Gavin and Kim (they were warned!).
A mate picked up the meat for me at Singapore’s best-kept secret, Ben Foods (benfoods.com) which has cheap and great meat. I don’t do supermarket shopping so this was a challenge but I eventually found everything in Cold Storage. The English spinach threw me as there was only baby spinach or organic spinach. I had no idea what I should be purchasing, so I went with the most expensive – the organic. As for the prosciutto this was only sold in packs so I had to buy around four packets which cost a small fortune. Of course I should have checked out the pantry before I went shopping as we did have the basics but, being a novice, that didn’t even cross my mind.
The shopping was the hard part, and the rest was very easy. The only issues were fitting all the feta in and tying up the beef which was a little tricky. The instructions were very clear and it only took about twenty minutes to prepare – just in time to watch the AFL match on TV. I was a bit concerned about the cooking times as I had tripled the recipe but the beef was cooked to perfection. The jus was easy enough too. I think my wife cooked too many vegetables to go with it because the stuffed beef is a meal in itself. As was suggested, mash and perhaps a green salad would have been perfect. Thankfully our guests thoroughly enjoyed the meal.
This is an impressive dish for a special occasion. I don’t think I would bother with the prosciutto next time (it was optional) and I would use half the feta.