Roast Glazed Beef with Spinach and Hazelnut Stuffing

This recipe can use any one of the following Something Special products: Gourmet Red Chili  •  Red Chili Pepper Spread 4 lbs (2kg) boneless sirloin roast
1 teaspoon freshly ground black pepper
1/2 teaspoons sea salt

SPINACH AND HAZELNUT STUFFING
2 tablespoons butter
1 cup finely chopped onion
3 tablespoons Gourmet Red Chili or Red Chili Pepper Spread
1 cup fresh breadcrumbs
1/3 cup hazelnuts, toasted, chopped
3 tablespoons chopped fresh parsley
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup firmly packed baby spinach leaves
1/3 cup chopped creamy blue cheese (or feta)

GLAZE
3 tablespoons Gourmet Red Chili or Red Chili Pepper Spread
2 tablespoons lemon juice
2 tablespoons Dijon mustard

Place beef on cutting board. Cut a long pocket in beef almost all the way to each end and almost through to the other side being careful not to cut all the way through. Grease a wire rack and place in roasting pan. Preheat oven to 350°F (180°C).

To make the spinach and hazelnut stuffing, melt butter in large pan over medium heat. Add onion and cook for about 5 minutes or until softened. Add dip and stir until melted. Remove from heat. Add breadcrumbs, hazelnuts, parsley, zest, salt and pepper and stir to combine. Layer spinach inside opening in beef. Sprinkle with cheese; spoon in stuffing. Secure opening with skewers or tie with string.

To make the glaze, combine all ingredients in a small bowl.

Place meat in prepared pan. Add 1 cup of water to roasting pan. Roast, uncovered in preheated oven for about 1 1/4 to 1/2 hours, brushing with glaze for the last 15 to 20 minutes of cooking and adding a little water if the bottom of pan gets dry, or until an instant read meat thermometer reads 130F - 140F (55C - 60C) for medium-rare.

Remove roast to board. Cover with foil and let stand for 15 minutes before cutting into 1/2 inch (1 cm) slices to serve. Serves 10.