Spinach & Feta Beef Roast with Jus, Parsnip & Potato Mash

Spinach & Feta Beef Roast with Jus, Parsnip & Potato Mash


Serves: 2


Blue Triangle 500g beef eye fillet, trimmed of fat
Blue Triangle 100g English spinach leaves washed and spun dry
Blue Triangle 100g semi dried tomatoes, plus 2 tablespoons sundried tomato oil from jar
Blue Triangle 40g Danish feta cheese
Blue Triangle 200g thin prosciutto slices



Blue Triangle 9 baby truss tomatoes
Blue Triangle 40ml olive oil
Blue Triangle 6 stalks of broccolini
Blue Triangle 30g butter



Blue Triangle 500g royal blue potatoes, peeled and chopped
Blue Triangle 4 parsnips, peeled and chopped
Blue Triangle 100ml pure cream
Blue Triangle 50g butter, softened



Blue Triangle 150ml veal stock
Blue Triangle 2 tablespoons tomato paste
Blue Triangle 1 tablespoon Worcestershire sauce
Blue Triangle 2 tablespoons fig vino cotto
Blue Triangle 1 tablespoon cornflour in 2 tablespoons water (optional)



  1. Preheat oven to 200°C.
  2. Slice beef fillet lengthways, leaving 2cm of the fillet uncut. Open fillet and place half the spinach, semi dried tomatoes and feta inside. Lay the remaining spinach over the top and bring the fillet together to close. Wrap prosciutto slices around the fillet and close by tying with kitchen string.
  3. Place the beef in a roasting dish and spoon over two tablespoons of oil from the semi dried tomato jar. Roast for 25-30 minutes for medium rare or until cooked to your liking.
  4. Remove beef, cover loosely with foil and allow to rest for 15 minutes before carving. Set aside roasting dish, reserving pan juices to make the jus.
  5. For vegetables, place tomatoes in a roasting dish, drizzle with olive oil and season with salt and pepper. Cook for 15 minutes or until starting to soften.
  6. Bring a large saucepan of water to the boil and blanch broccolini until tender. Remove and refresh in ice water. Before serving, heat butter in a frying pan and toss broccolini in butter to warm through.
  7. For mash, place potatoes and parsnips in salted water and bring to the boil. Cook until soft, drain well and mash with cream, butter, salt and pepper. If lumpy, sieve mash to ensure a smooth consistency.
  8. For jus, heat pan juices over medium heat. Add stock, tomato paste, Worcestershire sauce and vino cotto, bring to the boil and reduce until sauce has thickened. Add a little of the cornflour mixture if sauce is too thin and cook for a few more minutes, stirring constantly.
  9. To serve, carve rested meat into slices and place two slices on a bed of mash. Add tomatoes and broccolini and finish with jus.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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