Feast on this proper British roast for dinner, filled with a tasty chestnut stuffing. Serve with steamed brussel sprouts.
50g butter, plus extra
1 onion, finely chopped
6 rashers rindless bacon,chopped
150g chestnuts, cooked, peeled, and chopped
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.