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Stuffed oyster blade roast

Stuffed oyster blade roast


Ingredient 1 Unit 4 Units 10 Units
Beef Oyster Blade 1kg 4kg 10kg
Seeded Mustard 100g 400g 1kg

Stuffing Description 1 Unit 4 Units 10 Units
Mushroom Sliced 250g 1kg 2.5kg
Brown Onion Sliced 1 4 10
Garlic Minced 30g 120g 300g
Butter Melted 70g 280g 700g
Salt 5g 20g 50g
Egg Beaten 1 4 10
Horseradish Cream 30g 120g 300g
Fresh Parsely Chopped 20g 80g 200g
Cracked Pepper 4g 16g 40g
Fresh Bread Chopped 200g 800g 2kg
Breadcrumbs Dried 60g 240g 600g



  • In a pan, lightly sauté butter, mushrooms, onion and garlic until softened. Remove from heat.
  • Transfer pan contents into a bowl and add horseradish, parsley, pepper and salt. Mix.
  • Add fresh diced bread and dried breadcrumbs and combine.
  • Mix in beaten egg and combine well.

Filling Oyster Blade & r olling

  • Denude Oyster Blade, butterfly and remove sinew, leave fat cap on (you should have a piece of meat approximately 30cm squared).
  • Place stuffing on ¾ of the meat’s surface.
  • Roll up the Oyster Blade and tie with 7 - 8 strings.
  • Cover the top of the roll with seeded mustard or leave plain.


  • PHeat Oven to 170°c (fan - forced).
  • Season roast with salt and pepper then sear each end in a hot pan and render the fat
  • Roast rolled Oyster Blade for 1½ hours.
  • Remove from oven and let rest for 10 minutes.


Serve with roast vegetables and gravy.

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