Celebration Roast Beef with Festive Stuffing Crust
1kg Harvey Beef Salt and Pepper roast (approx)
4 slices of fruit bread, finely chopped
100g dried apricots finely chopped
50g pistachios, finely chopped
2 tbsp fresh thyme leaves
100g fresh cherries, pitted
4 potatoes, peeled and chopped
½ butternut pumpkin,
peeled and chopped
1 cup olive oil
2 cups of spinach leaves
1 cup mixed leaves
Extra cherries and nuts to serve
Preheat the oven to 190 °C. Peel and chop the vegetables, place in a bowl and drizzle with olive oil. Season well with sea salt and pepper and some sprigs of rosemary.
Add two cloves of garlic to the mix. Place the vegetables in a deep baking dish and put them into the oven along with the piece of beef, covered loosely with foil. Bake for 20 minutes.
Meanwhile, in a bowl mix the bread, eggs, nuts, cherries, apricots and thyme. Make sure they are well coated with egg mix, a bit mushy is fine. Season well.
Remove the beef from the oven and allow to cool slightly before adding the stuffing crust to the top.
Return to the oven at 160° C and roast for another 10 to 20 minutes, depending on your eating preference. Less time for rare, a bit more time for medium. Allow the meat to rest before serving it on top of a bed of spinach, mixed leaves, roast vegetables and a sprinkle of fresh nuts, cherries and herbs.