10 mins
Beef Mini Roast with Walnut and Parsley Pesto
Recipe by Graham
A speedy midweek mini roast that will serve up to three people in 50 minutes. The mini beef topside mini roast is stuffed with a home made walnut and parsley pesto making an alternative roast with a difference.
After roasting leave room for your joint to rest. This is crucial in order for the meat fibres in your joint to relax, aid succulence and will make carving easier. Invest in a good, sharp carving knife and fork set.
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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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