Roast Beef With Tomato, Basil and Olive Stuffing

• 1 kg roast beef (pocket steak)
• 1 12 cups seasoned stuffing mix
• 14 cup kalamata olive, sliced
• 2 tablespoons pine nuts, toasted
• 1 teaspoon lemon zest, grated
• 1 tablespoon fresh basil, chopped
• 14 teaspoon black pepper
• 100 g tomato paste
• 2 tablespoons water

1. To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
2. Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
3. Combine tomato paste & water, pour into stuffing mixture and mix well.
4. Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
5. Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours.
6. Remove from oven.
7. Lightly cover with foil and set aside to rest for 10 minutes.
8. Cut into slices and serve with gravy & vegetables.

beef, stuffing mix, kalamata olive, pine nuts, lemon zest, fresh basil, black pepper, tomato paste, water

Taken from www.food.com/recipe/roast-beef-with-tomato-basil-and-olive-stuffing-343391 (may not work)