Method

Heat oil in a large frypan and sauté garlic until softened. Add rocket and cook, stirring, until wilted. Drain rocket in a colander, squeezing out excess moisture and allow to cool. Season to taste. To flatten out beef fillet, make a deep 1 cm wide cut lengthwise along one side of the meat to within 1cm of the base, ensuring not to cut all the way through. Rotate the meat as you continue to cut in the same way until you have a flat rectangular piece of meat. Spread with 2 tablespoons tomato pesto and top with spinach. Roll up into a roulade and secure with skewers or truss with string. Spread all over with remaining pesto. Place in a roasting dish, arrange shallots around the meat and drizzle with oil and season. Roast at 200°C for 25 minutes for medium or until cooked to your liking. Allow meat to rest covered in foil for 10-15 minutes. Meanwhile, prepare sauce by heating roasting pan with shallots on stove top and deglazing with balsamic vinegar. Add water, and any juices from the meat, simmer until reduced by half and, off heat, whisk in butter to form a smooth, thin sauce. Carve meat and serve drizzled with sauce and roasted shallots.

Accompaniments: Serve with scalloped potatoes and steamed vegetables.