This pretty spiral of this beef recipe is begging to be Instagrammed!
Food Styling: Holly Dreesman
Preheat oven to 425F.
For stuffing, in a large skillet melt butter over medium-high heat.
Credit: Andy Lyons
Add mushrooms and shallots; cook until shallots are tender.
Transfer shallot mixture to a medium bowl; stir in prosciutto, croutons, and cheese.
Season to taste with pepper.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Spread stuffing on a large plate or shallow baking pan; cool just until warm to the touch.
Trim fat from meat.
pop kick open the meat like a book.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Sprinkle all sides generously with salt and additional pepper, pressing seasoning into meat.
Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close.
Tie about every 2 inches with 100-percent-cotton kitchen string.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Place a large roasting pan over two burners.
Add oil to pan; heat over medium-high heat.
Add meat; cook about 4 minutes or until brown, turning once to brown evenly.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Scatter onion, rosemary leaves, thyme leaves, and garlic cloves around meat.
Transfer meat to a cutting board.
Cover with foil; let stand for 15 minutes.
Credit:Brie Goldman. Food Styling: Holly Dreesman
(Temperature of the meat after standing should be 145F for medium rare or 160F for medium.)
Meanwhile, for wine sauce, place roasting pan over two burners.
Add tomato paste; cook over medium-high heat for 1 minute.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Add wine, stirring to scrape up crusty brown bits.
Bring to boiling; reduce heat.
Season to taste with additional salt and pepper.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Strain sauce into a gravy dish.
Use an equal amount of chopped onions.
Use it in place of the Parmesan.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Want to skip the wine?
Use 1/2 cup beef broth in its place.
This recipe is truly adaptable and versatile as it comes.
Credit:Brie Goldman. Food Styling: Holly Dreesman
Remove string from meat.
Cut meat into 1-inch-thick slices.
Serve meat with wine sauce.
2,000 calories a day is used for general nutrition advice.
