I have been cooking this beef recipe since my Uni days and it would have to be one of my all time favourite dinner party standbys. It has all the prerequisites of a ‘keeper” in that it is super easy to prepare, tastes great and has a definite oh ahh factor when you bring it to the table. It is fantastic on a cold Blayney night but I am just as happy to serve it cool, as part of a summer buffet.
Give it a go, everyone loves it!
Heat oven to 200 C. Rub the meat with oil and salt and pepper. Cook onions in butter. Drain spinach really well and mix in onion, pinenuts, breadcrumbs and nutmeg. Add egg to bind. Use a wooden spoon to push stuffing through cavity.
Place meat in oven and cook until medium to well done.
Remove meat from pan and let it rest while preparing sauce. Place meat dish over heat and cook the flour for a minute. Add stock and wine and stir until thickened.
Slice the meat carefully with a very sharp knife or better still, an electric knife. I often serve the meat sliced onto a platter and surrounded by slow cooked tomatoes or garlic beans.
Hint: I am lost without a meat thermometer. Trust me, it will save you a lot of angst in the kitchen when it comes to cooking all meat but especially beef, to perfection.
- 1 large Scotch Fillet (get your butcher to make a cavity straight through the fillet with a very sharp knife)
- 2 tablespoons of oil
- 2 cups of cooked spinach
- 4 spring onions sliced
- 1 tablespoon butter
- 2 tablespoons of pinenuts
- 1/4 cup soft breadcrumbs
- Pinch nutmeg
- 1 egg beaten
- 1 tablespoon of flour
- 1/2 cup red wine
- 1/2 cup beef stock