Italian · Dinner
Italian Rolled Stuffed Beef Roast
Beef sirloin pounded thin, layered with prosciutto, spinach, provolone and roasted red pepper, then rolled, tied and browned before finishing in the oven. Sliced into pinwheels and served with pan jus, showcasing rich umami flavours against tender beef with garlic and rosemary.
$8
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
548Calories
49.6gProtein
33.9gFat
6.8gCarbs
2.1gSugar
1.4gFiber
1140mgSodium
168mgChol
12.9gSat Fat
780mgPotassium
230mgCalcium
4.3mgIron
3.6mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
low-carb
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Lay the beef sirloin flat on a cutting board, cover with plastic wrap, and pound with a meat mallet to an even 1/4-inch thickness.
2
Stuff
Layer the prosciutto, provolone, spinach, garlic, rosemary and roasted red pepper over the beef, leaving a 1/2-inch border, then season with salt and black pepper.
3
Roll
Roll the beef tightly from one short end and tie in three places with kitchen twine so the filling stays enclosed.
4
Sear and roast
Heat the olive oil in an oven-safe skillet over medium-high heat. Brown the roll on all sides for 4 minutes until deep golden, then transfer to a preheated 375°F oven and roast for 25 to 30 minutes until an inserted thermometer reads 135°F for medium doneness.
5
Plate
Rest for 10 minutes, snip the twine, slice into pinwheels, arrange on a plate and spoon pan jus (made by simmering beef stock and red wine in the skillet for 3 to 4 minutes, scraping browned bits) over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin, butterflied
- 40g40g prosciutto, about 2 slices
- 40g40g provolone cheese
- 30g30g spinach leaves
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh rosemary
- 30ml30ml olive oil
- 70g70g roasted red pepper
- 120ml120ml beef stock
- 30ml30ml dry red wine
- salt, to taste
- black pepper, to taste
- kitchen twine, as needed
