Fig & Walnut Stuffed Roast Beef Butterfly
A traditional roast beef with a lovely fig & walnut stuffing.
Ingredients
- 1 TBS Flannerys Own EV Organic Olive Oil
- 1 large brown onion, finely diced
- 2/3 cup organic beef stock
- 1/2 cup Flannerys Own Organic Figs, roughly chopped
- 1/2 tsp fresh rosemary, finely chopped
- 1/4 tsp Flannerys Own Fine Himalayan Salt
- 1/4 tsp ground black pepper
- 2 TBS balsamic vinegar
- 1kg – 1.5kg organic butterfly beef roast
- 2 TBS Flannerys Own Organic Walnuts, roughly chopped
- Salt & pepper, for seasoning
- Extra Flannerys Own EV Organic Olive Oil, for roasting
Method
- Heat the olive oil in a fry-pan over medium heat, add the onion and stir until soft and golden. Add the beef stock, figs, rosemary, salt, pepper and balsamic vinegar and bring to the boil. Reduce the heat to a low simmer and allow the liquid to reduce. Remove from the heat and cool to room temperature.
- Preheat oven to 200 degrees. Season the beef roast with salt and pepper. Spread the stuffing in an even layer over the beef roast and sprinkle with the walnuts. Roll and tie the beef, then place it on a roasting rack. Season with salt and pepper and drizzle with olive oil.
- Roast the beef for 40 – 60 minutes for medium. Alternatively use a meat thermometer to cook roast to liking.
- Serve with roast vegetables or salad of choice.
