Oyster Mushroom-Stuffed Beef Flatiron Roast


Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, ½ teaspoon salt, and some pepper; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Finish with the Madeira and remove from the heat. Stir in the breadcrumbs and all but 2 tablespoons of the rosemary. Let cool.

With a sharp knife, follow the silver skin all the way through the beef until entirely removed; do not cut all the way through. Open the meat like a book so it lies flat on the cutting board.

Cover the beef with plastic wrap; pound with the meat mallet until about ¾-inch thick, starting from the middle and working outward. Spread the mushroom mixture over the beef. Starting with a long side, tightly roll up the beef. Tie five knots equally spaced over the entire piece of meat. This will hold the meat together and allow for even cooking.

Place a large sauté pan over high heat for approximately 5 minutes. Lightly brush the beef roll with olive oil and sprinkle with salt and pepper. Sear the beef, turning, until heavily caramelized. Finish in the oven until a meat thermometer registers 128 degrees F in the center of the beef (full cook time: approximately 20 to 25 minutes). Transfer to a cutting board to rest for about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons rosemary, the lemon zest, and salt and pepper to taste in a bowl. Remove the twine and slice the beef. Top with rosemary oil before serving


Oyster Mushroom-Stuffed Beef Flatiron Roast

6 Servings



  • Serves 6
  • Energy 3057.87 kcal
  • Fat 223.8 g
  • Saturated 67.94 g
  • Trans 0.15 g
  • Monounsaturated 116.49 g
  • Polyunsaturated 19.31 g
  • Carbs 33.85 g
  • Carbohydrates (net) 25.18 g
  • Fiber 8.66 g
  • Sugars 8.2 g
  • Protein 208.36 g
  • Cholesterol 743.34 mg
  • Sodium 3249.88 mg
  • Calcium 241.58 mg
  • Magnesium 278.34 mg
  • Potassium 4239.97 mg
  • Iron 22.06 mg
  • Zinc 37.25 mg
  • Phosphorus 2226.67 mg
  • Vitamin A 38.31 µg
  • Vitamin C 5.19 mg
  • Thiamin (B1) 1.4 mg
  • Riboflavin (B2) 2.23 mg
  • Niacin (B3) 72.62 mg
  • Vitamin B6 6.09 mg
  • Folate equivalent (total) 210.8 µg
  • Folate (food) 201.42 µg
  • Folic acid 5.53 µg
  • Vitamin B12 16.25 µg
  • Vitamin D 2.05 µg
  • Vitamin E 13.44 mg
  • Vitamin K 60.42 µg
  • Water 892.26 g



No reviews posted


Place your review

Related Recipes