This stuffed roast recipe can be done with a sirloin roast, or roast petite. I personally like to use the head roast from the tenderloin. Regardless of the piece of meat you use, the idea is the same. You want to splay the roast out using shallow cuts that don’t go all the way through. Then sear the meat on both sides to help reach a final internal temperature.
Then stuff it with beef friendly ingredients and tie it back up before roasting it on the grill over indirect heat.
This recipe calls for roasting in your oven. You could just as easily take this recipe to the grill. When I’m grilling this recipe I love to throw in a handful of hickory wood chips to add some extra smoky flavor.
The stuffing in this recipe is just one example. There is room for a lot of creativity here. I always sweat or sauté any vegetables going into the stuffing in order to make sure they cook through in the final product.
Heavy duty foil
Cast iron griddle
Medium work bowl
1½ to 2 pound roast petite or tenderloin head roast
½ pound of baby Portobello mushrooms
½ of a yellow onion, julienne cut
2 cloves of garlic, minced
2 tablespoons of extra hot horseradish
½ teaspoon of fresh rosemary, chopped
½ teaspoon of fresh Greek oregano, chopped
½ teaspoon of fresh thyme
½ teaspoon of salt
1 teaspoon of fresh cracked black pepper
2 tablespoons of coconut oil
Here is how to make a delicious stuffed roast petite
Step 1: Preheat your oven to 350 degrees F.
Step 2: Splay the roast open using long strokes. The idea is to open it up with a series of cuts that will allow you to wrap it up later. I usually turn it into a bumpy sheet of meat with 5 cuts. Once you have it cut open sprinkle both sides with salt and pepper.
Step 3: Place the cast iron griddle over medium-high heat along with the coconut oil.
Step 4: When the oil starts to shimmer place the mushrooms and onions on the cast iron griddle and sauté them until they take on a little color. Then remove them from the heat to a medium work bowl.
Step 5: Add the garlic and rosemary to the work bowl and toss to combine.
Step 6: Lay the splayed roast on the cast iron griddle and sear both sides for 3 minutes.
Step 7: Remove the roast from the griddle, tent it with tin foil and allow it to rest.
Step 8: Spread the stuffed ingredients from the work bowl onto the interior cut surface of the roast. Try to leave an inch or two on all sides.
Step 10: Slide two lengths of butcher’s twine under the roast the long way. Carefully roll it up then tie it tight. Chances are good you’ll spill a bunch out of the ends the first few times, until you get the hang of it.
Step 11: Use another length of butcher’s twine over the open ends to seal them tight.
Step 12: Glaze the outside of the roast with pepper and coconut oil.
Step 14: Insert a remote probe thermometer into the center of the roast without piercing the meat. Place the tied roast in a roasting pan. Set the alarm on the unit to 135 degrees.
Step 15: Roast for 20 to 25 minutes or until the alarm goes off.
Step 16: When it reaches an internal temperature of 135 degrees, remove it from the heat. Tent it under tinfoil. Place a tea towel on top.
Step 17: Let the roast rest for 5 to 7 minutes while you are plating the sides.
Step 18: Cut and remove all of the twine. Slice into it gently using a long serrated knife against the grain, cutting off 1½ inch thick slices.
I like to serve this with sautéed asparagus, mashed rutabaga and a glass of cabernet sauvignon. This dish begs for a side of the horseradish sauce to punch up the flavors of the stuffing.