Italian Beef Recipe



Italian Beef Recipes

Ingredients :

1.5kg (3 lb) beef Scotch fillet, at room temperature

250g (8 oz) packet frozen chopped spinach, thawed

1 egg

1/3 cup (35g / 1.25 oz) grated Parmesan

2 tbsp chopped fresh flat-leaf parsley

1 clove garlic, crushed

2 tbsp olive oil

75g (2.5 oz) pancetta, chopped (You may use prosciutto in place of the pancetta in this recipe, if you wish)

Method :

Preheat the oven to moderately hot 200C (400F / Gas 6). Butterfly the beef by cutting it through lengthways to open out, without cutting right through. Remove any excess fat and sinew from the meat. Open the meat out and flatten it slightly with the palm of your hand. Squeeze the liquid from the thawed spinach. Beat the egg in a large bowl and add the spinach, pancetta, Parmesan, parsley and garlic. Season the mixture well with salt and black pepper, and spread it evenly over the beef. Re-shape the meat and tie it together with kitchen string at regular intervals.

Heat the oil in a large heavy-based baking dish on the stove top, add the meat and brown over high heat on all sides for 5-10 minutes. Place in the oven and bake for 40 minutes for medium rare, 50 minutes for medium or 1 hour for well done. Transfer the meat to a large heated plate, cover loosely with aluminum foil and leave in a warm place for 10 minutes. Remove the string and carve the meat into thick slices to serve.

Serves 6-8


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