Stuffed Beef Roast
A succulent, herb-infused beef roast rolled with a savory spinach and mushroom filling that makes for an elegant centerpiece.
Ingredients
- •1.5 lbs (700g) beef flank steak or thin-cut sirloin
- •2 cups fresh baby spinach, chopped
- •1 cup cremini mushrooms, finely diced
- •2 cloves garlic, minced
- •1/4 cup breadcrumbs
- •2 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 teaspoon dried thyme
- •Kitchen twine for tying
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Lay the beef flat on a cutting board and pound it lightly with a meat mallet to ensure an even thickness of about 1/2 inch.
- 3
In a skillet over medium heat, sauté the mushrooms and garlic in one tablespoon of olive oil until soft, then stir in the spinach until wilted; remove from heat and mix in the breadcrumbs.
- 4
Spread the spinach and mushroom mixture evenly over the beef, leaving a one-inch border around the edges.
- 5
Roll the beef tightly into a log shape and secure it at one-inch intervals with kitchen twine.
- 6
Rub the outside of the roast with the remaining olive oil, salt, pepper, and thyme.
- 7
Sear the roast in a hot oven-safe skillet over medium-high heat until browned on all sides, about 5 minutes.
- 8
Transfer the skillet to the oven and roast for 20 to 25 minutes, or until the internal temperature reaches 135°F for medium-rare.
- 9
Remove from the oven, tent with foil, and let rest for 10 minutes before slicing into rounds.
💡 Chef tips
- Use a meat thermometer to ensure the roast is not overcooked, as lean cuts can become tough quickly.
- You can prepare the roll and tie it up the night before; keep it refrigerated and bring it to room temperature for 30 minutes before cooking.
- If you prefer a deeper flavor, deglaze the pan with a splash of red wine or beef stock after searing to create a quick pan sauce.
✅ How it should turn out
The finished roast will have a beautifully browned, herb-crusted exterior with a vibrant, savory spinach and mushroom center that remains tender and juicy when sliced.