Stuffed Mediterranean beef

Womans~Day

Cuisine: Mediterranean

Tools

Kitchen friendly view

Ingredients

1.5kg whole scotch fillet, trimmed
280g jar mixed char-grilled vegetables, drained
90g feta, crumbled
½ cup chopped basil, plus
extra basil leaves, to serve
1/3 cup walnuts, roasted, chopped
2 tablespoons olive oil
4 potatoes, peeled, cut into 3cm-thick slices
1 whole garlic bulb, halved
½ cup mixed olives

Preparation method

Prepare beef and oven to 200°C. Butterfly fillet by slicing lengthways down the centre, following sinew seam, and open out.
In a bowl, combine vegetables, feta, basil and walnuts. Season to taste. Spread down centre of beef. Roll up and truss with kitchen string. Rub beef with half the oil. Season.
Heat a large frying pan or grill pan on medium. Sear beef for 2-3 minutes on
all sides, until evenly browned. Toss potatoes, garlic and olives in remaining oil. Arrange in single layer in baking dish. Place beef on top.
Roast for 50-60 minutes, until cooked to taste. Rest covered in foil for 10-20 minutes, for juices to settle. Slice across the grain. Serve with potatoes, garlic, olives and extra basil.

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