Ingredients

• 1/2 cup stuffing mix*
• 1/4 cup boiling water
• 2 mushrooms, finely chopped
• 2 tblsp chopped parsley
• 1 tblsp butter
• 1 kg New Zealand Quality Mark beef sirloin in one piece
• salt and pepper to season

Method

1. Mix the stuffing, boiling water, mushrooms, parsley and butter together.
2. Take the sirloin and cut a deep pocket horizontally in the centre of the meat and fill this with the stuffing. Secure with skewers.
3. Season the top with salt and pepper.
4. Cook at 220°C for 35-40 minutes (rare), 45 minutes (medium) or 50 minutes (well done). Remove from the oven, cover and stand 30 minutes before carving.
5. Serve with hot your favourite vegetables, or cold, sliced with salads.
6. * We used Gregg's Homestyle Stuffing Mix.

ROASTING TIPS FOR TOP RESULTS

1. If possible, take meat from refrigerator about 30 minutes before cooking
2. Trim excess fat and silverskin if necessary
3. Very lean cuts. Sear or brown lean cuts first. Pre-searing a roasting cut in a hot pan improves colour and flavour, particularly when using small, very lean beef or lamb cuts that need only short cooking