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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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