Beef Recipe

Tender Beef Roulades recipe

These beef roulades are a lot easier to make than you might think and they are incredibly delicious. The iron richness of the spinach works very well with the saltiness of the feta and the sweetness of the beef - plus, your family and friends will think you're a star chef!


  • 650g beef flank steak, bashed with a meat tenderiser or rolling pin down a thickness of about 1cm
  • 4 tbsp. each extra virgin olive oil, soy sauce, red wine, runny honey and Worcestershire sauce
  • 1 tbsp. each grainy mustard and lemon juice
  • Good pinch each dried mixed herbs and black pepper
  • 300g frozen spinach, thawed, drained and roughly chopped
  • 100g feta cheese, crumbled
  • 50g breadcrumbs
  • 1/2 small onion, finely chopped
  • 1 garlic clove
  • Salt and pepper

Method of Preparation:

  1. Pierce the beef with a knife in several places. Place the beef into a zip-lock bag with the olive oil, soy sauce, red wine, honey, Worcestershire sauce, grainy mustard, lemon juice, mixed herbs and black pepper. Leave it to marinade for a good eight hours or overnight.

  2. Bash the garlic clove with a little salt to form a paste, then mix with the spinach, breadcrumbs, feta, salt and pepper.

  3. Discard the marinade from the beef. Spread the spinach mixture over the beef, then roll up into a long roll, pin in place with cocktail sticks and then put into a baking tray.

  4. Cook the beef in a 180C oven for about an hour, or until it tests done on a meat thermometer. It will still be rare at this cooking temperature, so if you want it to be more well done, cook for longer.

Slice the roulade to serve. Serve with sun-blushed tomatoes, a big green salad or just chips, if you like.

Author: Laura Young.

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650gabout 23 oz (22.92745 oz based on 0.035273 ounces in a gram)
300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
180C350F / Gas Mark 4


Published: February 21, 2012
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