Spinach stuffed beef roast with madeira sauce

Ingredients for Spinach stuffed beef roast with madeira sauce

Instructions for Spinach stuffed beef roast with madeira sauce

To prepare the Spinach stuffed beef roast with madeira sauce recipe, please follow these instructions:

Start with forcemeat. NIP and rinse the spinach. Came the spinach on frying pan with væden which hangs at, put the lid on and cook for 2-3 minutes over low heat until the spinach has fallen a little together. Take it up, cool it and chop it coarsely. Press excess water out with your hands.

Arrow and finely chop the onion and garlic finely. Clean the mushrooms and cut them into slices. Sauté onion and garlic in the butter 2 minutes. Add the mushrooms and cook until the liquid is gone. Remove pan away from heat and add the drained spinach, franskbrøds cubes, egg, fennel seeds, salt and pepper.

Low gently a long and deep pocket at the wide end of the beef roast with a long, sharp knife. Fill forcemeat in. sew the opening with a piece of cotton yarn or close it with a few kødnåle. Mix the minced garlic. Crushed peppercorns and fennel seeds ok came the mixture on the flesh.

Warm up the grill
Brush the grate with a little oil. Put the meat on indirect heat and grill 60 minutes or until internal temperature is between 55-60 degrees C for rosa, little red and 70 degrees C for done.

Take the meat and wrap it in aluminum foil. Pour the juice from the meat in a pan and add broth and madeira/sherry. Bring to a boil and boil the sauce a bit into.