Mediterranean Stuffed Beef Roast With Red Wine Jus

• 3 1/4 lbs boneless sirloin roast
• 1 jar (10 oz) roasted red pepper, drained and thickly sliced
• 4 oz fresh mozzarella cheese, sliced
• 1/2 cup basil leaves
• 2 tbsp pine nuts
• 1/4 cup Dijon mustard
• 1 cup red wine
• None None Roast vegetables of choice, to serve
• None None FOR THE RED WINE JUS
• 2 cups beef stock
• 1 cup red wine

1. Preheat the oven to 400u0b0F
2. Butterfly beef roast. Fill with pepper, mozzarella cheese, basil and pine nuts. Roll up tightly, securing with kitchen string.
3. Place beef on a wire rack in a roasting pan. Rub all over with mustard. Pour wine and 1 cup water into pan.
4. Roast for 40-45 mins until cooked to desired doneness. (For medium, roast for about 1 1/4 hours.) Let stand, loosely covered with foil, for 15 mins before carving.
5. For the red wine jus, strain pan juices into a medium saucepan. Add stock and wine. Bring to a boil. Reduce heat to low; simmer for 10-15 mins until reduced by half and thickened slightly.
6. Slice beef and serve with jus and vegetables.

boneless sirloin roast, red pepper, mozzarella cheese, basil, nuts, dijon mustard, red wine, vegetables of choice, red wine jus, beef stock, red wine

Taken from recipes-plus.com/api/v2.0/recipes/31770 (may not work)