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Spinach and feta rolled beef fillet roast

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1 kg beef eye fillet
1 bunch English spinach, leaves washed, blanched and squeezed dry
100 g sundried tomatoes in jar and reserved oil
40 g feta, crumbled
200 g prosciutto slices
roast parsnip, carrot, potatoes or green salad


1 Preheat oven to 200ºC. Slice beef fillet lengthways by cutting, as you would slice open a baguette, leaving 2cm of the fillet uncut. Open out the fillet. Place half the spinach on the fillet, then sundried tomatoes and feta.
2 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.
3 Place the beef in a roasting dish and spoon over about a tablespoon 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.
4 Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving. Slice beef and serve with the roasted vegetables or salad.
5 Serve with roast vegetables or a green salad.


1 Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.
2 Judging your roast's degree of doneness using a meat thermometer. The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
3 You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.