It doesn’t get more classic than a delicious roast beef, but this twist on the traditional is an exciting addition to any menu. Starting with only the freshest cut of Australian beef, it rolls seasonal vegetables and big flavours into a dish worthy of your table centrepiece.

Rolled beef with morel and celery filling (For 8 servings)
Prep and cook time: 2h
Standing time: 45 min
Difficulty: medium
Cannot be frozen

SHOPPING LIST
1 1/2 kg beef eye of round roast, trimmed and left at room temperature for 45 minutes
225 g bresaola slices
4 celery stalks, thinly sliced on the bias
350 g fresh morels, brushed clean, divided
2 tbsp sunflower oil
6 shallots, peeled and halved
3 large carrots, peeled and chopped
2 tbsp plain flour
120 ml dry red wine
500 ml beef stock
1 tbsp unsalted butter, cubed
2 – 3 oregano sprigs, torn, to garnish
salt
freshly ground black pepper

METHOD

1. Preheat the oven to 230°C (210° fan) | 450F | gas 8.
2. Carefully butterfly the beef roast, opening it up on a chopping board like a book. Line with bresaola slices and arrange the celery and half the morels down the middle. Season with salt and pepper.
3. Bring the beef back around the filling to enclose; tie at intervals with kitchen string to secure. Season the outside with salt and pepper.
4. Arrange the shallots, carrots, and remaining morels in a roasting tray. Set aside.
5. Preheat a large frying pan over high heat until hot. Add the oil and then position the beef in the pan, searing until golden brown all over, turning occasionally, 4-6 minutes.
6. Transfer the beef to the roasting tray, sitting it on top of the vegetables.
7. Roast for 20 minutes and then reduce the temperature to 150°C (130° fan) | 300F | gas 2. Roast until the thickest part of the beef registers 57°C | 135F, 45-60 minutes.
8. When ready, remove from the heat and transfer the beef to a plate or platter; cover with aluminium foil to keep warm.
9. Set the roasting tray with the vegetables over moderate heat. Sprinkle over the flour and cook, stirring, for 1 minute.
10. Deglaze with the wine; bring to a boil and let it reduce by half before stirring in the beef stock.
11. Return to a boil and cook until slightly thickened, about 5 minutes. When ready, season to taste with salt and pepper.
12. To serve, slice the beef roast and serve with the gravy and a garnish of oregano.