This elegant roast will grace the table of your special occasions, including the holidays.
Author: Courtesy of Certified Angus Beef ® - http://certifiedangusbeef.com
Serves: 6 person(s)
Preparation Time: 30 mins
1/2 cup red wine
2 cup beef broth
2 cloves garlic, minced
1/2 cup minced onion
228.57 g sliced mushrooms
1 Tbsp butter or margarine
1/4 cup minced fresh parsley
2 slices bread, torn into small pieces
To prepare roast, make a lengthwise cut down the center leaving 1/2-inch of bottom attached; do not cut completely through roast. Open roast and turn over so the cut side is on the table and runs top to bottom. Make a horizontal cut to the left side and right side of center, again leaving about 1/2-inch of roast attached. Open both sides and flatten roast using meat mallet. (Or, ask your meat department to double butterfly the roast for you.)
Place roast in zipper-locking plastic bag with wine and beef broth. Close bag and marinate 4 to 6 hours in refrigerator, turning occasionally.
Sauté garlic, onions and mushrooms in butter over medium heat until onions are transparent, about 5 minutes. Remove from heat and add parsley and bread.
Remove meat from marinade; pat dry. Spread stuffing evenly over meat. Roll into a cylinder lengthwise and tie with butcher’s string.
Place on rack in roasting pan and bake, uncovered, in preheated oven for about 40 to 60 minutes or to desired doneness. Remove roast from oven and rest 10 to 15 minutes before carving.
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