The other day we had some friends over and I was wanting to try something different. I took a bottom round roast and butterflied it so that it was a little less tha 1/2" thick, then pounded it down to even things out. After making the stuffed roast I slow cooked it on the grill until it was pink. Other than using a venison bottom round (calls for beef tenderloin), my neighbors home grown shiitake mushrooms and cooking on the grill(not the oven) I followed the recipe. Oh, I used the sweet Marsala but next time I will use the dry. After it was cooked and rested a bit I cut slices about a 1/2" thick and put them on small pieces of homemade bread to make small sandwiches. It worked out great and these were a huge hit. There was some leftover the next day and I had myself a large sandwich that I added bacon too. Great football watching food . Thought some of you might be interested in this. Serves 4 to 6. Published November 1, 2006. The roast can be stuffed, rolled, and tied a day ahead, but don't season the exterior until you are ready to cook it. This recipe can be doubled to make two roasts. Sear the roasts one after the other, cleaning the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack. Stuffing - 8ounces cremini mushrooms , cleaned, stems trimmed and broken into rough pieces 1/2tablespoon unsalted butter 1 1/2teaspoons olive oil 1medium onion , halved and sliced 1/4 inch thick 1/4teaspoon table salt 1/8teaspoon ground black pepper 1medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)1/2cup Madeira or sweet Marsala wine Beef Roast - 1beef tenderloin center-cut Châteaubriand , 2 to 3 pounds, trimmed of fat and silver skin Kosher salt and ground black pepper 1/2cup lightly packed baby spinach 3tablespoons olive oil Herb Butter - 4tablespoons unsalted butter , softened 1tablespoon chopped fresh parsley leaves 3/4teaspoon chopped fresh thyme leaves 1medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)1tablespoon whole grain mustard 1/8teaspoon table salt 1/8teaspoon ground black pepper Instructions 1. FOR THE STUFFING: Process mushrooms in food processor until coarsely chopped, about six 1-second pulses. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature. 2. FOR THE ROAST: Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with kosher salt and pepper. Following illustration 3, spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing. Following illustrations 4 and 5, roll roast lengthwise and tie. 3. In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour. 4. Adjust oven rack to middle position and heat oven to 450 degrees. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes. 5. FOR THE BUTTER: While meat roasts, combine butter ingredients in small bowl. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.
