Rolled Rib Eye Roast

FOR THE RIB EYE

• 2.8kg rolled rib-eye roast
• 1 lemon sliced 
• 15g thyme
• 15g rosemary

FOR THE STUFFING

• 500g mixed wild mushrooms, sliced
• 100g bread crumbs
• 100g pistachios, roasted
• Zest and juice of 1 lemon
• 1 teaspoon chopped thyme
• 1 teaspoon chopped oregano
• 1 teaspoon olive oil
• 1 tablespoon butter
• Salt and black pepper

Preheat the oven to 180°C/ 356°F/ Gas Mark 4. 

To make the Stuffing: Place a large frying pan over high heat and drizzle with olive oil. Fry the mushrooms until golden and set aside. In the same pan, fry the breadcrumbs in the butter until golden and set aside. Place the pistachios, fried mushrooms, fried bread crumbs and seasoning into a blender and blitz until medium to fine. Add the lemon zest, juice, olive oil, and chopped herbs to a bowl. Mix to combine and season to taste. Set aside. 

To make the Rib Eye: Remove the string from the rolled rib eye and season the meat well. Place the stuffing in the centre and roll up tightly. Secure the roll with the butcher's string. Heat a large frying pan and drizzle with olive oil. Seal the meat on the fat side until golden. Place the sliced lemon, thyme and rosemary on the base of your Le Creuset 31cm Thyme Oval Casserole and place the meat directly on top of the herbs. 

Roast for 30 minutes, then cover the surface of the meat loosely with tin foil or baking paper and place it back in the oven for 30 minutes. Remove from the oven and bake with the pan juices. Return to the oven covered with tin foil or baking paper and roast for 30-40 minutes for a Medium doneness. Allow the meat to rest. This step is crucial for redistributing the juices, ensuring a succulent and tender steak. Then, slice and serve with roasted baby potatoes and blanched green beans.