Roasted Angus Culotte Roll Recipe

Prepare the meat

Pat the butterflied culotte dry with paper towels. Lay it flat, fat side up. Season both sides generously with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Flavor paste

In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped rosemary, chopped thyme, and Dijon mustard. Mix to a smooth paste.

Assemble the roll

Spread the mustard-herb paste evenly over the interior surface of the meat. Press 1 cup of panko and 1/3 cup grated Parmesan lightly over the paste so the filling adheres. Starting from one long edge, roll the culotte tightly into a log. Tie the roll at 1 1/2-inch intervals with kitchen twine (about 5–6 ties). Season the outside lightly with remaining 1/2 tsp salt and the remaining black pepper.

Sear the roll

Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, place the roll seam-side down and sear 2–3 minutes until deeply browned. Rotate to brown all sides, about 8–10 minutes total.

Roast

Preheat oven to 375°F (190°C). Brush the seared roll with beaten egg (this gives a glossy crust and helps breadcrumb adherence). Mix remaining 2 cups panko, 2/3 cup Parmesan, and melted butter; press this breadcrumb mixture over the top and sides of the roll. Transfer skillet to the oven and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 18–25 minutes depending on thickness. For medium, roast to 135–140°F (57–60°C).

Rest and slice

Remove from oven and tent loosely with foil. Let rest 10–12 minutes (internal temp will rise ~5–8°F). Remove twine and slice into 3/4-inch thick rounds. Sprinkle with chopped parsley before serving.

Prepare eggplant

Trim the stem and slice eggplant into 1/2-inch thick rounds. Lay slices on a rack or paper towels and lightly sprinkle both sides with 1 tsp salt. Let sit 20 minutes to draw out bitterness, then blot dry with paper towels.

Set up breading station

Place flour in a shallow dish. In a second dish beat 2 eggs. In a third dish combine 1 cup panko, 2 tbsp grated Parmesan, 1 tsp garlic powder, and 1 tsp dried oregano.

Bread the slices

Dredge each eggplant slice in flour, shaking off excess, dip into beaten eggs, then press into the panko-Parmesan mixture so crumbs adhere. Place breaded slices on a plate while heating the pan.

Pan-fry

Heat a large skillet over medium heat and add 4 tablespoons olive oil. When oil is hot (shimmering but not smoking), add eggplant in a single layer, working in batches so they do not crowd. Fry 3–4 minutes per side until golden brown and crisp. Remove to a rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed.

Arrange slices of the roasted culotte roll on a serving platter alongside the breaded eggplant rounds. Garnish with chopped parsley and serve with lemon wedges for squeezing over the eggplant or beef as desired.