Greek beef roast

Cut through one side of beef, without cutting all the way through, to open out flat. Arrange capsicum strips, fetta and asparagus down the centre. Roll up to enclose. Tie at 3cm intervals with kitchen string. Combine herbs, garlic and rind in a bowl. Season. Rub over beef. Heat oil in a large, flameproof roasting pan over a high heat. Add beef, cook, turning for 8 minutes, until browned all over. Cook in a 200C oven for about 45 minutes for medium, or until cooked to your liking. Add tomatoes to pan in last 10 minutes of cooking. Remove meat and tomatoes. Rest, loosely covered with foil, for 10 minutes. To make sauce, place roasting pan with cooking juices over a high heat. Add wine, water and stock. Boil for 5 minutes, or until reduced. Season. Strain. Serve beef with sauce and tomatoes.

Serves 4

1.2kg piece rib eye/scotch fillet

3/4 cup drained roasted capsicum strips

80g Greek fetta, cut into 2cm-wide sticks

1 bunch asparagus, trimmed

1 tsp dried oregano

1 tsp dried mint

2 cloves crushed garlic

1 tsp finely grated lemon rind

salt and pepper, to taste

2 tbsp olive oil

500g punnet truss cherry tomatoes

1/2 cup red wine

1/2 cup water

1 cup beef stock