Beef, Garlic Stuffed Recipe

Butterfly and pound

If your cut is thicker than 1/2", place the beef on a cutting board and, starting at the thicker side, carefully slice horizontally almost to the opposite edge and open like a book. Cover with plastic wrap and gently pound with a meat mallet to an even 1/2" thickness.

Trim any large silver skin or excess fat. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

In a medium bowl, combine 4 tbsp softened unsalted butter, 8 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp chopped thyme, 1 tsp chopped rosemary, 2 tbsp grated Parmesan (optional), 1 tsp lemon zest, 1/4 tsp freshly ground black pepper, and 1/2 tsp kosher salt. Mix thoroughly until smooth and evenly incorporated.

Taste a tiny bit of the mixture (optional) and adjust salt/pepper. Chill for 10 minutes if butter became too soft to spread easily.

Spread the garlic herb butter in an even layer over the interior surface of the butterflied beef, leaving a 1/2" border on all sides to prevent squeeze-out during rolling.

Starting from one long edge, roll the beef tightly into a log, keeping the seam on the bottom. Use kitchen twine to tie the roast at 1–1.5" intervals (about 3–4 ties) to secure shape.

Brush the outside of the roll with 1 tbsp olive oil and season the exterior lightly with a pinch of salt and pepper.

Preheat the oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, sear the beef roll on all sides until well browned, about 2 minutes per side, turning with tongs to get an even crust.

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 130–135°F (54–57°C) for medium-rare or 140°F (60°C) for medium, about 15–22 minutes depending on thickness. Use an instant-read thermometer inserted into the center to check doneness.

Once reached, remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes (carryover will raise temp a few degrees).

While the roast rests, place the skillet with browned bits back on medium heat (if fat is excessive, drain leaving about 1 tbsp). Add the minced shallot and sauté until softened, about 1 minute.

Deglaze with 1/2 cup dry red wine (or 1/2 cup beef stock if not using wine), scraping the browned bits with a wooden spoon. Reduce by half, about 2–3 minutes.

Add 1/2 cup beef stock and simmer until sauce is reduced and slightly thickened, 3–5 minutes. Off heat, swirl in 1 tbsp cold unsalted butter to finish and season with salt and pepper to taste. Stir in 1 tbsp chopped parsley for brightness.

Remove kitchen twine and slice the roll into 1/2"–3/4" thick slices with a sharp carving knife to preserve the spiral of filling.

Arrange slices on a warmed platter, spoon pan sauce over or serve on the side. Garnish with additional chopped parsley if desired.