Stuffed Beef Roast
A succulent, herb-infused beef roast rolled with a savory spinach and mushroom filling that makes for an impressive centerpiece.
Ingredients
- •1.5 lbs (700g) flank steak or butterflied beef sirloin
- •2 cups fresh baby spinach, chopped
- •1 cup cremini mushrooms, finely diced
- •2 cloves garlic, minced
- •1/4 cup breadcrumbs
- •2 tablespoons olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 teaspoon dried thyme
- •1 tablespoon Dijon mustard
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a skillet, heat one tablespoon of olive oil over medium heat and sauté the mushrooms and garlic until softened, then stir in the spinach until just wilted.
- 3
Remove the mixture from heat, stir in the breadcrumbs, and let it cool slightly.
- 4
Lay the beef flat on a cutting board and spread the Dijon mustard evenly over the surface.
- 5
Spread the spinach and mushroom mixture over the beef, leaving a small border at the edges.
- 6
Roll the beef tightly into a log and secure it at one-inch intervals with kitchen twine.
- 7
Rub the outside of the roast with the remaining olive oil, salt, pepper, and dried thyme.
- 8
Sear the roast in a hot oven-safe pan for 2 minutes per side until browned, then transfer the pan to the oven.
- 9
Roast for 20-25 minutes or until an internal temperature of 135°F (57°C) is reached for medium-rare.
- 10
Let the roast rest for 10 minutes before removing the twine and slicing into thick rounds.
💡 Chef tips
- Ask your butcher to butterfly the beef for you to ensure an even thickness for easy rolling.
- You can prepare the stuffing mixture a day in advance to save time on the day of serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and slice cold for sandwiches.
✅ How it should turn out
The finished roast features a beautifully browned exterior with a tender, pink center and a savory, earthy filling that is aromatic and perfectly seasoned.