From House & Home · House & Home · · 1m 20s
Surf & Turf Rolled Roast Beef with Horseradish Herb Sauce
Impress your family with shrimp-stuffed roast beef topped with a creamy horseradish sauce.
In brief
Impress your family with shrimp-stuffed roast beef topped with a creamy horseradish sauce. Butterfly and pound a beef roast, stuff it with seasoned shrimp, roll it up, then sear and slow-roast until medium-rare. Originally reported by House & Home.
Butterfly and pound the roast
Slice the beef lengthwise without cutting all the way through, then open it like a book and pound to half-inch thickness for even cooking.
Cook and chop the shrimp filling
Sauté peeled shrimp with garlic and Old Bay seasoning for 4 minutes until pink, then pulse in a food processor with Parmesan, parsley, and diced red bell pepper.
Stuff, roll, and tie the roast
Spread the shrimp mixture inside the butterflied roast, roll it up like a jelly roll, and tie with kitchen string at 2-inch intervals.
Sear then slow-roast
Sear the roast at 450 degrees Fahrenheit for 15 minutes, then reduce heat to 270 degrees and cook for about 75 minutes until a meat thermometer reaches 130 degrees Fahrenheit.
Make the horseradish herb sauce
Melt butter with flour, whisk in milk, then stir in fresh parsley, creamed horseradish, salt and pepper for a tangy, creamy sauce.
Rest, slice, and serve
Let the roast rest for 15 minutes after cooking, then slice and serve with pan juices and horseradish herb sauce alongside mashed potatoes.
The big picture
Butterfly and pound a beef roast, stuff it with seasoned shrimp, roll it up, then sear and slow-roast until medium-rare.
