If you want something special for Valentine’s Day dinner, Stuffed Beef Rolls is a wonderful dish for this special occasion.
Some time ago I prepared grilled steak with dry rub marinade. The recipe I found at the Anne Burrell’s show. I loved the marinade so much that I decided to try it with pork, chicken and so on.
My experience with this aromatic mix led me to a gorgeous dish – Stuffed Beef Rolls.
For these rolls you don’t need expensive cuts of meat. Rump roast or top round is just fine. The marinade, a meat pounder and some cooking time will do the rest.
I would not call these delicious rolls an ‘everyday’ dish just for a simple reason – its preparation takes several stages: marinating, preparing the stuffing, meat tenderizing, making the rolls, and finally cooking. It is very easy to make this dish but just slightly time consuming. However at the end you will have gorgeous and very tasty Stuffed Beef Rolls to share with your loved one, your family, or friends.
Stuffed Beef Rolls
- 8 pieces of lean beef cuts of top round or rump roast (3-4” in diameter and ½” thick)
For the filling:
- 1-2 tbsp olive oil for cooking
- 1 onion (5-7 oz), finely chopped
- 1 ½ cup black olives, pitted (in brine or kalamata for robust flavor)
- 1 cup bread crumbs or bread crumb with herbs
For the sauce:
- 1 tbsp olive oil
- 1 tbsp butter
- 2-3 tbsp bourbon or other sweet whiskey
- 2 – 2 ½ cups of stock (vegetable, chicken, or beef) or water (see Tip)
- ½ tsp paprika (optional)
- Pinch of cayenne pepper (optional)
- Black pepper
- 1 tsp dry tarragon or 1 tablespoon fresh (optional)
For dry rub marinade:
- 2 tbsp brown sugar (light or dark)
- 1 tsp hot pepper flakes
- 2 tsp smoked paprika
- 1 tsp garlic powder or granulated garlic
- 1 tsp ground cumin (optional)
Cover the meat with marinade mixture. You will need less or more dry rub depending on the size of the beef pieces. The meat should be well covered with the rub.
Marinate the meat in a refrigerator for 2-24 hours.
Remove the meat from the refrigerator. Pound pieces with a flat side of a meat tenderizer (or a pounder).
Prepare the stuffing.
In a frying pan heat the olive oil, add the onions, slightly season with salt and cook for 7-10 minutes.
Finely chop the olives in a food processor.
Mix the onions, olives and bread crumbs.
Pour 1 – 1 ½ tbsp of stuffing on each piece of beef. Make the rolls, secure them with a toothpick. The leftover of stuffing will be added to the sauce.
In a deep pan heat the olive oil and butter. Add the beef rolls and brown them on all sides.
Add bourbon and deglaze for 2-3 minutes.
Add the stuffing, stock or water (if using water, see Tip), paprika, tarragon, ground black pepper, cayenne pepper, and bring to a boil. Adjust salt. Reduce heat to low, cover and simmer for about an hour, stirring occasionally and checking for the liquid (if need add more stock).
- Tip :
If you use water I recommend add ¼ tsp each: ground coriander, fennel, cardamom and celery to the sauce for more flavor and aroma.
Cook with pleasure!