Ingredients:

1 kg beef eye fillet

1 bunch english spinach leaves, washed, blanched and squeezed dry

100 gm sundried tomatoes in jar with reserved oil

40 gm feta, crumbled

200 gm prosciutto slices

Vegetables for roasting, eg, parsnip, carrot, potatoes

Method:

Preheat oven to 200°C.

Slice beef fillet lengthways by cutting as you would slice open a baguette, leaving 2cm of the fillet uncut. Open fillet out.

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.

Lay the prosciutto slices over the fillet to cover, then tie the fillet at 4cm intervals with kitchen string.

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.

Roast for 30 minutes for rare, 40 minutes for medium and 50 minutes for well done. For ease and accuracy use a meat thermometer.

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:

Slice beef and serve with the roasted vegetables.

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