Beef Mini Roast with Walnut and Parsley Pesto
Ingredients for Beef Mini Roast with Walnut and Parsley Pesto
Currently displaying quantities in US Imperial Measurements
How to Cook Beef Mini Roast with Walnut and Parsley Pesto
- To prepare the pesto; place the parsley, walnuts, cheese, garlic and seasoning in a food processor or blender and on the 'pulse' setting blend until combined. Slowly add the oil and pulse until the pesto is blended. Adjust the seasoning if required and stir through the lemon zest.
- Place the joint on a chopping board. Make a deep cut with a sharp knife through the centre of the joint and then cut a cylindrical hole from one end of the joint to the other. Remove the excess meat and set aside and tightly stuff the hole with the pesto. Season the joint and drizzle with the oil.
- Preheated to oven to moderate (Mk 4 - 350ºF - 180ºC). Place the reserved cylinders of meat on top of a roasting rack in a roasting tin. Position the mini roast on top and roast uncovered for 40-50 minutes (for medium). Cover with foil if browning too quickly.
- When cooked stand aside in a warm place for 10 minutes then slice the roast and serve with any pan juices, mashed potatoes and seasonal vegetables.
GRAHAM'S HOT TIP:
Store any remaining pesto in the fridge and use as a pasta sauce for a quick mid-week supper dish.
Reviews of Beef Mini Roast with Walnut and Parsley Pesto
September 22 2014
My small roast joint came out perfectly with 40 minutes at 180C. It was red in the middle and really, really tender. The stuffing tasted great. We'll be doing this again soon.
Sandra (4 reviews)
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