1 x 1.75kg Ribeye roast
3 Tbsp Horseradish mustard
3 Large Cloves Fresh Garlic

Balsamic Vinegar to baste
10 Spinach leaves, washed and steamed
Salt and freshly ground black pepper

Preheat oven to 220°C Bring the Ribeye to room temperature. Remove Ribeye from packet and trim of all sinews and membranes, Make a 1cm deep slice in the Ribeye lengthwise, peeling the meat back as though unrolling a swiss roll so you end up with a flattened rectangle piece of meat. Spread generously with mustard and layer over the steamed spinach leaves. (you could also add some toasted Pine Nuts in here!) Carefully roll meat back to its original shape and tie firmly with cooking string. Crush the Garlic over the Ribeye and sprinkle with a Tbsp or two of good Balsamic Vinegar. Season with Maldon Salt and fresh black Pepper.

Cook at 180°C for 40 minutes for rare, increase cooking time for 10-15 minutes for medium to well done.  Remove from oven and cover with foil and let stand in a warm place before slicing. To serve slice and serve with horseradish cream.

For an alternative stuffing 1 small onion; finely chopped and sautéed, 4-5 anchovies; finely chopped, 3Tbsp finely chopped olives and 1 Tbsp rosemary. Mix together and stuff Ribeye as above.