From House & Home · House & Home · · 1m 30s
Stuffed and rolled roast beef
Transform a budget beef roast into an impressive dinner centerpiece with this simple butterfly-and-stuff technique.
In brief
Transform a budget beef roast into an impressive dinner centerpiece with this simple butterfly-and-stuff technique. Butterflying and rolling a less-expensive roast with a spinach, cheese and prosciutto filling creates an elegant presentation that feeds a crowd. Originally reported by House & Home.
Transform budget roasts into showstoppers
This stuffed and rolled technique works perfectly with less-expensive cuts like eye of round, sirloin tip or top sirloin. It's an impressive way to feed a crowd during the holidays.
Butterfly the roast like a book
Slice the roast lengthwise, stopping half an inch from the bottom, then open it like a book. Cut one side to unroll it to about three-quarters inch thick, then repeat on the other side.
Pound and prepare the meat
Use a flat meat mallet to pound the butterflied roast to about half an inch thick. This creates an even surface for layering your filling.
Build the spinach filling
Cook spinach until wilted, then sauté garlic, pepper and parsley for five minutes. Stir in Parmesan, toasted pine nuts and green onions for a rich, textured filling.
Layer, roll and tie
Lay prosciutto over the meat, sprinkle with shredded cheese, spread the spinach mixture on top, then roll jelly-roll style. Tie with kitchen string at two-inch intervals.
Sear then slow-roast
Sear at 450 degrees Fahrenheit for 10 minutes, then reduce heat to 275 degrees and cook about 75 minutes until the meat thermometer reaches 135 degrees Fahrenheit. Rest for 10 minutes before slicing.
The big picture
Butterflying and rolling a less-expensive roast with a spinach, cheese and prosciutto filling creates an elegant presentation that feeds a crowd.
