Name: Roast beef ricotta roll
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 1kg scotch fillet; salt and freshly ground black pepper; 180.00 gm firm ricotta; 2 tsp finely grated lemon rind; 1 egg yolk; 40.00 ml roughly chopped fresh oregano; 20.00 ml roughly chopped chives, plus extra chopped chives to garnish; 36.40 gm olive oil

Roast beef ricotta roll

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Elevate your Sunday roast with a spring-inspired ricotta, lemon, chive, and oregano stuffed scotch fillet.

Ingredients:

1kg scotch fillet
salt and freshly ground black pepper
180.00 gm firm ricotta
2 tsp finely grated lemon rind
1 egg yolk
40.00 ml roughly chopped fresh oregano
20.00 ml roughly chopped chives, plus extra chopped chives to garnish

Instructions:

Prepare the beef fillet by trimming excess fat and sinew. Lay it on a chopping board and carefully slice a lengthwise flap, ensuring not to slice all the way through. Season both sides of the meat generously with salt and pepper.
Combine ricotta, lemon rind, and egg yolk in a bowl. Spread the mixture evenly inside the cut flap and then sprinkle with oregano and chives.
Encase the ricotta mixture in the beef by rolling it and then secure it tightly with string.
Preheat oven to 180°C. Sear the fillet in a hot oiled pan for about 5 minutes until browned. Transfer to baking dish and roast for 40 minutes until cooked to your liking. Rest, cool, refrigerate, slice, and serve garnished with chives.

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