Beef Mini Roast with Walnut and Parsley Pesto

Serves: to serve 3

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Ready In: 1 hr 10 mins

14 oz - lean beef topside mini roast

- salt and freshly ground black pepper

2 teaspoons - vegetable oil

FOR THE WALNUT AND PARSLEY PESTO

1 oz - pack fresh flat-leaf parsley

3 oz - walnuts, toasted and roughly chopped

3 oz - grated Parmesan cheese

2 cloves - garlic, peeled

- salt and freshly ground black pepper

3½ fl oz - extra virgin olive oil

zest from 1 - lemon

To prepare the pesto; place the parsley, walnuts, cheese, garlic and seasoning in a food processor or blender and on the 'pulse' setting blend until combined. Slowly add the oil and pulse until the pesto is blended. Adjust the seasoning if required and stir through the lemon zest.
Place the joint on a chopping board. Make a deep cut with a sharp knife through the centre of the joint and then cut a cylindrical hole from one end of the joint to the other. Remove the excess meat and set aside and tightly stuff the hole with the pesto. Season the joint and drizzle with the oil.
Preheated to oven to moderate (Mk 4 - 350ºF - 180ºC). Place the reserved cylinders of meat on top of a roasting rack in a roasting tin. Position the mini roast on top and roast uncovered for 40-50 minutes (for medium). Cover with foil if browning too quickly.
When cooked stand aside in a warm place for 10 minutes then slice the roast and serve with any pan juices, mashed potatoes and seasonal vegetables.