Beef shoulder butterflied and lightly pounded. Stuffed with sauteed red onions, feta, sundried tomatoes, and spinach. Rolled and secured with bacon ribbons.
Rolled beef is always fun. The fillings options are absolutely endless. It’s simple once you get used to it and other than it being a one-pan dish. It’s an all-in-one dish as well. I like to serve my rolled beef over a fresh salad and dinner is served!
For this recipe, I decided to keep it Mediterranean-inspired. With big bright flavors from spinach, garlic, sundried, feta, and most importantly wine. Rolled into a beef shoulder and secured with bacon ribbons for some stability.
Rolled beef can look a little intimidating but a sharp knife and a little time can go a long way. To help you out check out my tips and tricks below for the best feta and sundried tomato rolled beef shoulder. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST FETA AND SUNDRIED TOMATO ROLLED BEEF SHOULDER.
saute the stuffing: whenever I stuff anything that has stuff like onions or veggies in it I like to saute ahead of time. it helps reduce the moisture in the final product and allows the beef to stayed rolled tight. It also allows for a better texture of the stuffing in the final product
stretch bacon: not all bacon is equal. other than the wide variety of flavoring and wood smoking. some bacon is thin and others are thick. for this dish, I used thick bacon that had some stretch to it so that it can wrap around the rolled beef to help stay in place.
slice and pound: the easiest way to slice and roll beef is straight through the middle going through the side and fileting open. make sure not to go all the way through. and once you butterfly it open lightly pound it. so that you don’t tear the beef,
season the inside: before you stuff the beef make sure the filling is cooled. that way it doesn’t start cooking the inside and it will be easier to handle. season the beef with salt and pepper. right before you add the stuffing that way it doesn’t start to pull out the moisture before you get it in the oven.
bread: when you’re sauteing your veggies once you add salt it will start to remove the moisture I pick off the bit at the bottom by deglazing with red wine. i added some small cubes of Texas toast to pick up the excess moisture resulting in flavor bombs throughout the dish.
roll tightly: the beef prep is really important you want to make sure you didn’t put any holes in the beef. once the beef is filled and ready to roll start at one end and make sure the rolls and the filling don’t bunch you want to make sure the beef lays over the filling as it is rolling.
SIMILAR INGREDIENTS TO:
- ROSEMARY AND LAVENDER CRUSTED TRI-TIP
- STEAK ON TOAST
- PEPPERCORN TRI-TIP W/ JALAPENO HOLLANDAISE SAUCE
ENJOY THIS RECIPE WITH: