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.




  1. Beth says:

    Love this post! Adding the pictures really helped me explain it to my customers.

  2. Lisa says:

    “Cut side down” is a bit confusing.

    It seems like the cut is on the side and if you put the cut side down it would be standing on it’s shorter end, which does not seem stable at all. Am I missing something here?

    I’m making this dinner tonight so I guess I’ll figure it out as I go, but I’m still thinking that “cut side down” doesn’t make much sense.

    1. Lisa,
      Sorry the term we used was a bit confusing. It basically means that the long side, not the ends, that is most “open” with the stuffing goes face down. I hope it worked out and that you enjoyed your meal!

  3. Kelly says:

    Bake at what temp??

    1. Bake it at 400 degrees for 40-45 minutes, then check to make sure it is cooked at the temperature of wellness you prefer, (med rare, well done, etc) Enjoy.

      – Dream Dinners Team

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