Australian Butchers' Guild
- Meat Beef
- Cut Silverside
A hearty rolled beef roast loaded with creamy blue cheese, field mushrooms, spinach and garlic, finished with a touch of smoked paprika for that deep, fire-kissed flavour. Built for roasting and big feeds.
Ingredients
| Ingredients | Comments | Per Unit |
| Girello / Eye of Silverside | 1.3kg | 1 |
| Spinach Leaves | washed and cored | 3-4 whole leaves |
| Button Mushrooms | diced small | 40 grams |
| Blue Cheese | 100 grams | |
| Red Onion | diced small | 1/2 large |
| Breadcrumbs | 100 grams | |
| Smoked Paprika | 2 tsp | |
| Garlic Salt | 1 tsp | |
| Black Pepper | cracked | 0.5 grams |
Preparation
Butcher Preparation Method
- Combine all ingredients except spinach and add small amount of water to form a thick stuffung
- Wash spinach and remove the white stem
- Trim all connective tisse from the ourside of the Girello, leave a trimmed strip of fat cap ontop
- Butterfly out the Girello completely and lay flat with the fat cap strip furthest away from you
- Tenderise the Girello slightly with a mallet or jaccard
- Cover Girello completely with spinach leaving 2 - 3 cm from the edge furthest away from you
- Evenly spread the blue cheese mixture over the spinach
- Roll up the roast starting at the edge closest to you and keep roast even
- Carefully truss the roast starting in the middle and tie the strings even distance, hiding knots underneath the roast (alternatively can be cage rolled)
Cooking Instructions
Sear roast in hot pan
- Preheat oven to 180°C
- Season lightly with salt & oil
- Roast for:
- Rare: 20 mins per kg
- Medium: 25 mins per kg
- Well done: 30 mins per kg
- Rest for 10–15 minutes before slicing
