Name: Cheese and herb-stuffed beef sirloin roast
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 8
Ingredients: Cheese and herb-stuffing; 50 gram butter; 2 (130g) rindless bacon rashers, chopped finely; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 1 1/2 cup (105g) stale breadcrumbs; 1/2 cup (40g) parmesan cheese, coarsely grated; 1 egg; 1 tablespoon wholegrain mustard; 2 tablespoon fresh oregano, finely chopped; 2 tablespoon fresh flat-leaf parsley, finely chopped; 2 teaspoon lemon rind, finely grated; Sirloin roast; 2.5 kilogram boneless beef sirloin roast; 2 tablespoon olive oil; 2 tablespoon plain flour; 1/3 cup (80ml) dry red wine; 1 1/2 cup (375ml) beef stock

Cheese and herb-stuffed beef sirloin roast

This wonderfully flavoursome cheese and herb stuffing puts a delicious twist on your usual roast dinner. Serve it hot from the oven, sliced thinly with potatoes and our homemade gravy.

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Serves 8

Prep

25M

Cook

1H 40M

Total

2H 5M

Ingredients

Cheese and herb-stuffing

50 gram butter

2 (130g) rindless bacon rashers, chopped finely

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

1 1/2 cup (105g) stale breadcrumbs

1/2 cup (40g) parmesan cheese, coarsely grated

1 egg

1 tablespoon wholegrain mustard

2 tablespoon fresh oregano, finely chopped

2 tablespoon fresh flat-leaf parsley, finely chopped

2 teaspoon lemon rind, finely grated

Sirloin roast

2.5 kilogram boneless beef sirloin roast

2 tablespoon olive oil

2 tablespoon plain flour

1/3 cup (80ml) dry red wine

1 1/2 cup (375ml) beef stock

Method

1.Make cheese and herb stuffing: Melt butter in medium frying pan, cook bacon, onion and garlic, stirring, until onion softens. Cool. Combine bacon mixture with remaining ingredients in medium bowl.

2.Preheat oven to 220°C (200°C fan-forced).

3.Cut between fat and meat of beef, making a pocket for stuffing, trim and discard a little of the fat. Spoon stuffing into pocket, lay fat over stuffing to enclose. Tie beef with kitchen string at 2cm intervals, place beef on wire rack over shallow large baking dish.

4.Roast, uncovered, about 1 1/2 hours.

5.Remove beef from dish, cover, stand 10 minutes. Slice beef thinly.

6.Reserve 2 tablespoons of beef juices in baking dish, place over heat. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually add wine and stock, stirring, until gravy boils and thickens slightly.

7.Serve beef with gravy.

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