Home of the finest Tasmanian free-range meat and poultry since 1982

Spinach and feta rolled beef roast

Serves 4-6

Ingredients:

Method:

  1. Preheat oven to 200°C.
  2. Slice beef fillet lengthways by cutting as you would slice open a baguette, leaving 2cm of the fillet uncut. Open fillet out.
  3. Place half the spinach on the fillet, then sundried tomatoes and feta. Lay the remaining spinach over the top and bring the fillet together to close.
  4. Lay the prosciutto slices over the fillet to cover, then tie the fillet at 4cm intervals with kitchen string.
  5. Place the beef and vegetables prepared for roasting in a roasting dish and spoon over about a tbsp of oil from the sundried tomato jar.
  6. Roast for 30 minutes for rare, 40 minutes for medium and 50 minutes for well done. For ease and accuracy use a meat thermometer.
  7. Remove beef from oven, loosely cover with foil and leave to rest for 10-15 minutes to let the meat fibres relax and reabsorb their juices before serving.

To serve:

 
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We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Customer feedback:

On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.

Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.

~ Leo Schofield

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