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Stuffed Beef Roast

14 years ago

I invited friends for Christmas Eve and since everyone is having turkey on Christmas Day I thought I would make a beef roast instead of a chicken dish. I made a stuffed tenderloin but wasn't crazy about the tenderloin and would like to make it with something else but use the same spinach/mushroom stuffing. Any recommendations for a meat to use that I can roll or fill nicely? Thanks.

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Comments (11)

arley_gw
14 years ago
A classic stuffed beef dish is braciole; a flank steak is pounded flat and a stuffing is rolled up inside it. It is then slowly braised, usually in a tomato sauce, for a long time until tender.

There are lots of variations as to what goes in it, but a spinach/mushroom stuffing would probably taste great. Flank steak is fairly lean, so it benefits from a moist stuffing. Do a google search and you'll find lots of recipes.

Nice thing about braciole is that it's not particularly time sensitive, so it works fine for entertaining. Plus, all the work is done at the beginning so there's no last minute scurrying to finish the dish.
User
14 years ago
Do you have Julia Child's Mastering the Art of French Cooking Volume Two?

If so look up her recipe for Filet de Boeuf en Feuilletons, Duxelles on page 180. This is a wonderful dinner party dish. The tenderloin is cut into thick slices, spread with the mushroom duxelles, and put back together and then roasted. I have made this a number of times, including once for a New Year's Eve dinner party.

I'm going out in a few minutes and won't be back until later today so i don't have time to type the recipe out for you. If you don't have the cookbook maybe you can find the recipe on line.

Ann
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You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy
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I use celery in my base mirepoix for everything. It is a pantry staple along with the basic onions, carrots, potato, garlic. Must be hundreds of pot roast and beef stew recipes. None exactly the same. It does seem to be not only regional, but what ones family heritage is. Commonly a comfort dish on a Sunday and used what vegetables were easily had during off seasons and what stored well. I made a beef stew wednesday and like grainlady i cleared out my veg bin. Last night it became a beef pot pie with even more veg topped with a sliced meyer lemon and used sliced sweet potato and reg potato as the top crust. Oddly enough, having lived in NewOrleans, i've not used or bought green peppers in years but did back then. It is a special purchase when DH makes gumbo. Yet i use roasted red peppers all the time now. "A mirepoix (/mÃÂªÃÂrÃÂpwÃÂÃÂ/ meer-pwah; French pronunciation: Ã¢ÂÂ[miÃÂÃÂpwa]) is a mixture of chopped celery (either common pascal celery or celeriac), onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics. Mirepoix, raw, roasted or sautÃÂ©ed with butter or olive oil, is the flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics."
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Minnniemom, I haven't tried this one but it sounds good to me. STUFFED PORK TENDERLOIN Pork Loin Preparation: 1 3-5 lb pork loin, trimmed Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible. If desired, use a meat pounder to make the resulting pork roll into a thinner slab. When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style. Stuffing: 2 1/2 cups bread crumbs 1/2 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 3 tablespoons olive oil 1 tablespoon butter 4-5 cloves fresh garlic, minced 1 onion, chopped finely 1/4 teaspoon each salt and pepper 1/2 teaspoon paprika 1/3 teaspoon onion powder 3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast) 1/2 finely chopped bell pepper (optional variation) Wash the parsley well, pat dry and chop finely. Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute. Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool 10-15 minutes. Stuff the Pork Loin then Roast: Spray or rub both sides of the pork loin with a good quality olive oil. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano. Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan. Set in a 400Â°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165. Submitted by: CM
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I have made this many times and it's a good special occasion dish. ROASTED SURF ÂNÂ TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcherÂs twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesnÂt go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.
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hawk307
14 years ago
From LuigiÂs Kitchen
Stuffed, Large Roasted Braciole , Surf and Turf.
I used Sirloin sliced 1/4 inch + thick.

Here are the Stuffing Ingredients:
Seasoned Bread Crumbs, 2 cups, with
Garlic powder, 1/3 teaspoon
Onion Powder, 1/3 teaspoon
Salt and a Pinch of Old Bay Seasoning
Parsley Crushed , 1 teaspoon
Parmesan Cheese I tablespoon
1 Tablespn. of Pwd. egg, or 1 egg mixed with the 1/2cup water, below
1/3 cup of Onions chopped small and cooked 3 min. in Micro Wave
Â¼ teaspoon of Black Pepper
Mix all these ingredients together well.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Other Ingredients for the stuffing are;
2 Hardboiled Eggs, sliced.
Â½ cup of Olives and Capers chopped
Mushrooms ( optional )
Cooked Shrimp
Or add whatever you like also
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
If using regular egg ,mix in here, when cool.
In a Â½ cup of hot water, mix 1 heaping teaspoon of,
Chicken Soup Base and add this to the Bread Crumb mix.
DonÂt mix too much ! And just blend to dampen, Not too wet.

Lay one piece of Steak in a large Platter or whatever you choose.
The piece in the Photo is about 6 in. X 12 in.
Spread all the Bread Crumb stuffing mix on this evenly.
Place all the Other Ingredients on the stuffing evenly.
I put smaller pieces of the steak under the side and
let them hang out for wrapping the Braciole as it is rolled.

Lay another large piece ( the same size,
as the bottom piece of the sirloin.
Start rolling the steak, folding in the side pieces as you go.
Hog tie the whole mess very good !!!
I Browned this well and put it into the Waterless Roasting Cooker

Now it is Ready, to go in the Oven with the Potatoes

It baked 1 3/4 Hours, the temperature went to 160 degrees, internal temp.
LOU

{{gwi:1503528}}
cookie8
Original Author
14 years ago
Well, I am torn between using a flank and sirloin. Ann, I did find the recipe on the internet but I know our guest would prefer something a lot more simple. My MIL is coming for two weeks - maybe I will make it for her - I think she would enjoy it. I want to make something that looks very nice but has simple ingredients. So far, I am thinking a cranberry salad, beef rolled with a spinach mushroom mixture, wild rice, sweet potatoes, green beans, dessert will be either a raspberry trifle or chocolate almond torte with raspberry sauce.
User
14 years ago
Cookie, if you are going to go with a flank steak, I think I have the perfect recipe for you. Actually it is Lori that has the perfect recipe for you. I thought that she had posted it on her blog, but apparently she hasn't done that yet. I'll email her and ask her to post it for you.

Ann
lorijean44
14 years ago
Hi Cookie. I made this recipe for dinner the other night, and it was fantastic!! Definitely a nice company dish!

Italian Party Flank Steak

Lori
moosemac
14 years ago
Years ago a restaurant I worked at used to make a stuffed rib roast. The roast was cut partway through at intervals. The stuffing was put in each cut and the roast tied back together. Serving was a trick. The roast was carved so there was a slice of meat sandwiching the stuffing. This was a standing rib roast so the bones were still on but I imagine you could do it without the bone in.
pat_t
14 years ago
I'm thinking of making this one for New Year's (although I don't think I'll cook it as long as she did!):

SPINACH MUSHROOM AND BACON STUFFED FLANK STEAK

1 pkg. (12 oz.) bacon, cooked until done, but not crisp
1 1/2-2 lbs. flank steak
1 pkg. (10 oz.) frozen spinach, thawed and drained
1/2 to 1 cup thinly sliced mushrooms
1/2 cup grated Parmesan cheese
4 green onions, finely chopped
Minced garlic to taste (I used about a Tblsp.)
Salt & pepper

Preheat oven to 350Â°. Cook bacon; drain. Crumble and set aside. SautÃ© spinach, mushrooms, garlic and green onions in a pan with a little olive oil. When heated through combine bacon with spinach mixture and set aside.

Lightly score steak with a knife in a diamond pattern. Make sure that you do not cut through the meat. With a meat mallet, pound steak into a rectangle, as large as possible. You want the steak to be a little less than half inch thick.

Sprinkle with salt and pepper. Spread spinach and bacon mixture over steak. Sprinkle with Parmesan cheese. Roll up steak from short side. This will give you a long stuffed flank steak.
Tie steak with meat twine. I browned my meat in a skillet before baking. This is an optional step.

Place in 13X9 baking dish. Bake until desired doneness. I cooked mine about an hour for well done.

After about 20 minutes of cooking, I was afraid it would dry out so I combined 2 Tblsp. of Worcestershire sauce and a cup of beef bouillon. I poured it over the steak and covered with aluminum foil for another 25 minutes. Then I removed the aluminum foil and basted the steak with the drippings. I let it cook for about another 10 minutes without the foil so it would brown on top.

Let stand for about 5 minutes to make it easier to cut. Cut diagonally like you would French bread, and serve.

Here is a link that might be useful: Recipe from KJButton at multiply.com
cookie8
Original Author
14 years ago
Well, they are Italian. Lou's was a no go - the stuffing would be shunned by a few - shrimp, eggs, olives. Grrr, kids. I will most likely try everything suggested overtime as I like to do a lot of prep stuff and the extra steps from a simple roast is right up my alley. Off to google some cranberry salads now.
wizardnm
14 years ago
Lori's Italian Flank Steak sounds really good to me. I'm going to give that recipe a try very soon.

Pat's recipe also sounds good. I should make that as a surprise for someone I know that loves anything with spinach....

Nancy
hawk307
14 years ago
Cookie:
You don't have to use what I put in the stuffing.
Use what ever you want.
But the Hard boiled eggs are a traditional item.

I started using Sirloin many moons ago because, it was tender.
Also because of the stringiness of the Flank Steak.
Merry Christmas, Lou
Everyone here loved the Surf and Turf idea.

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