Beef Rib Eye With Chestnut Stuffing


Beef Rib Eye With Chestnut Stuffing
RECIPE: Beef Rib Eye with Chestnut Stuffing. Brought to you by MiNDFOOD

Feast on this proper British roast for dinner, filled with a tasty chestnut stuffing. Serve with steamed brussel sprouts.

Serves 4

50g butter, plus extra 

for greasing

1 onion, finely chopped

6 rashers rindless bacon,chopped

150g chestnuts, cooked, peeled, and chopped

50g cranberries

25g pistachios, chopped

200g fresh bread, torn

1 tbsp orange zest

1 tbsp sage, chopped

2 tbsp parsley, chopped

½ tsp grated nutmeg

butter, for greasing

50g beef dripping

3kg beef rib eye (4 prongs)

3 sage sprigs

brussel sprouts, to serve

To make stuffing, heat butter in a large frying pan over medium heat. Add onions and bacon and cook until golden. Transfer to a bowl and add chestnuts, cranberries, pistachios, bread, zest, sage, parsley, nutmeg, and egg and mix well to combine. Place stuffing mixture into 4 buttered 1-cup-capacity ovenproof dishes. Set aside.

Preheat oven to 180°C. Heat beef dripping in a frying pan over high heat and add meat. Cook, turning, until all sides of the meat are brown, approximately 6-8 minutes. Transfer to the oven and cook for 1 hour. 

Place sage on top of beef and cook for another 20 minutes, or until meat’s centre reaches 58°C on a thermometer. Remove meat and set aside in a warm place.

Place stuffing in the oven and cook for 20 minutes or until golden while meat rests. Slice rib eye into 4 steaks and serve with chestnut stuffing and steamed brussel sprouts.


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