Serves: 2
Ingredients:
Tesco Finest Chef's Collection Stuffed Beef Featherblade
roasted vine tomatoes, to serve (optional)
chunky chips, to serve (optional)
You will need: small saucepan, sharp knife
Method:
1. Preheat oven to 220°, fan 180°C, gas 7.
2. Decant the meat and juices from the pouch into the foil tray provided. Cover with foil and place in the centre of the pre-heated oven for 35 minutes. Baste the beef halfway through with the cooking juices.
3. Remove from the oven, remove the foil and return to the oven to cook for a further 20 minutes, basting regularly.
4. Remove the joint from the oven and allow to rest for 2 minutes before slicing to your desired thickness.
5. While the beef rests, open the two peperonata sauce sachets and empty into a small saucepan. Bring to a low simmer for 3 minutes.
6. To plate, spread the peperonata sauce onto the plate, top with the sliced beef, and drizzle with the pesto.
Wine pairing: The rich flavours of the beef and porchini pairs perfectly with Wrattonbully Cabernet Sauvignon, from our Tesco Finest range.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.