Roast Beef Stuffed With Port-Soaked Figs, Spinach and Fontina | Oregonian Recipes
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Ingredients
- 10 dried figs, stemmed and thinly sliced
- 3/4 cup ruby port
- 1 3- to 4-pound boneless rib-eye roast, top sirloin roast or sirloin tip roast
- 1 tablespoon extra-virgin olive oil, plus additional for preparing roast
- Salt
- 2 tablespoons minced shallots (about 2 large)
- 1 pound fresh baby spinach
- Freshly ground black pepper
- 1 tablespoon sherry vinegar
- 2/3 cup toasted pine nuts (see note)
- 4 ounces fontina cheese, diced (about 1/2 cup)
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