Beef, Garlic Stuffed Recipe
Make Beef, Garlic Stuffed Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Rolls
Garlic Stuffing
Pan Sauce (optional)
Method
Garlic Stuffing
- 1
Prepare garlic butter filling
Mince the garlic finely and combine in a bowl with softened unsalted butter, chopped parsley, optional oregano/thyme, lemon zest, grated Parmesan (if using), 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined and smooth. Taste and adjust seasoning. Chill in the refrigerator for 10–15 minutes to firm slightly so it’s easier to spread.
Beef Rolls
- 2
Prepare and flatten beef
If your slices are thicker than 1/4 inch, place each between sheets of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. Pat dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper distributed across the steaks.
- 3
Assemble rolls
Remove the chilled garlic butter from the fridge. Spread about 1 to 1 1/2 tablespoons of the garlic butter mixture lengthwise over each beef slice, leaving a 1/2-inch border at the edges. Sprinkle any remaining parsley or Parmesan evenly. Roll each slice tightly from one short end to the other, tucking in edges as needed, and secure with kitchen twine or toothpicks. You should get roughly 8 medium rolls from 1.5 lbs depending on slice size.
- 4
Sear and finish
Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add beef rolls seam-side down and sear for 2–3 minutes per side until well browned on all sides (turn with tongs so the butter/stuffing stays inside). Reduce heat to medium. Transfer skillet to a preheated oven at 375°F (190°C) and roast for 8–12 minutes for medium-rare to medium (internal temperature 130–140°F / 55–60°C), or longer for desired doneness. If you used toothpicks, be careful when turning; if twine, remove before serving.
- 5
Rest the rolls
Remove the skillet from the oven and transfer rolls to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute. Meanwhile proceed with the pan sauce if using.
Pan Sauce (optional)
- 6
Make pan sauce
Place the skillet with fond over medium heat (if you used a separate pan discard excess fat leaving about 1 tbs). Add 1/2 cup dry red wine (or 1/2 cup beef stock) to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes. Add 1/2 cup beef stock and 1 tsp Dijon mustard and simmer until slightly thickened, about 3–4 minutes. Remove from heat and whisk in 1 tablespoon cold unsalted butter to finish and create shine. Taste and adjust seasoning with salt and pepper; add a thyme sprig while simmering for aromatics and remove before serving.
- 7