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- Beef and mushroom roast
Beef and mushroom roast
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
|---|---|---|---|---|
| Knuckle Eye Roast | 1.2kg | 4.8kg | 12kg | |
| Button Mushrooms | Chopped | 40g | 160g | 400g |
| Breadcrumbs | Fresh | 50g | 200g | 500g |
| Spring Onions | Chopped | 20g | 80g | 200g |
| Blue Cheese | Crumbed | 50g | 200g | 500g |
| Black Pepper | Cracked | 0.5g | 2g | 5g |
| Food Grade Bands | Medium | 3 | 12 | 30 |
Method
BUTCHER – PREPARATION/METHOD
- Combine mushrooms, spring onions, breadcrumbs and cheese.
- Cut a large slit through the centre of the beef. Fill the beef with the filling, tie beef with food grade bands to secure.
- Sprinkle with cracked black pepper
RETAIL PRESENTATION
Display on tray with pack of roasting vegetable s.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
- Preheat fan forced oven to 180°c. Cook roast in roasting dish for approximately 30 minutes per 500g or until cooked to desired doneness.
- Remove beef, cover loosely with foil to keep warm.
- Prepare kettle BBQ for cooking over indirect heat.
- Stand for 10 minutes.
SERVING SUGGESTION
Carve into thin slices against the grain, serve with roasted vegetables.
