How to Butterfly Your Roast
Our Florentine Stuffed Beef Roast makes an elegant dinner for your next special occasion. Mushrooms, onions, goat cheese, spinach and herbs are blended together and get stuffed in a 2lb marinated roast.
Butterflying is a technique for splitting food horizontally without cutting all the way through; when opened up, the food resembles a butterfly shape.
To Butterfly your roast start by slicing lengthwise (the longest side) down the side edge leaving 1 inch connected so it opens flat like a book.
Next, massage the stuffing in sealed bag to blend. Add stuffing evenly to middle of cut side of beef. Then, fold beef to cover stuffing. Tie string tightly, 1 inch from ends and 1 in the middle. Place cut side down in sprayed baking dish, bake 40-45 min. or until desired doneness (135°F medium rare, 145°F medium, 155°F medium well).
When the roast has reached your desired doneness, remove from oven and let rest 5 – 10 min before removing strings and slicing.
Meanwhile, boil reserved marinade 5–10 min. Serve over sliced beef.