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Feta and Sundried Tomato Rolled Beef Shoulder

Beef shoulder butterflied and lightly pounded. Stuffed with sauteed red onions, feta, sundried tomatoes, and spinach. Rolled and secured with bacon ribbons.

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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:

  1. ROSEMARY AND LAVENDER CRUSTED TRI-TIP
  2. STEAK ON TOAST
  3. PEPPERCORN TRI-TIP W/ JALAPENO HOLLANDAISE SAUCE

ENJOY THIS RECIPE WITH:

  1. MUSHROOM RISOTTO
  2. JALAPENO CHEDDAR MASHED POTATOES
  3. LEMON SUNFLOWER DRESSING

Feta and Sundried Tomato Rolled Beef Shoulder

Feta and Sundried Tomato Rolled Beef Shoulder
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INGREDIENTS

  • 3.5lb Beef Shoulder, butterflied and pounded
  • 3c Spinach
  • 8 Garlic cloves, minced
  • 1 Red Onion, small diced
  • 1/4c Red Wine
  • 1c Cubed Bread
  • 1tsp Rosemary
  • 1/2tsp Crushed Red Pepper Flakes
  • 2Tb Butter + 2TB Olive oil
  • Salt
  • Pepper
  • 3Tb Feta Cheese
  • 6-8 Bacon, slices

INSTRUCTIONS

  • Start off by making the filling. In a hot pan add in olive oil and butter. Add in onions and garlic and sauté for 3 minutes. Add in spinach and let wilt in the pan.
  • Add in wine and pick up all the bits at the bottom.
  • Toss in bread, crushed red pepper flakes, and rosemary. Season with salt and pepper then remove from the heat.
  • Let the filling cool while you butterfly your beef.
  • Season the inside with salt and pepper.
  • Spread a even layer of filling on the inside of the beef.
  • Roll the beef evenly.
  • Place strips of bacon in the pan and place the beef roast on top.
  • Pull the bacon around the beef and tie it off. Season again with salt and pepper.
  • Roast at 350F for 30 minutes then 400 for 45.
  • Let rest for 20 minutes then slice.
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