Ingredients
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3 (8 oz) packages chestnut button mushrooms
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2 red onions
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2 cloves garlic
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1 cup (packed) fresh mixed herbs, such as parsley, oregano, and basil
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1/4 cup butter
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3 lbs strip loin (at room temperarture)
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2 tsp lemon pepper
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3/4 cup beef stock
Steps
1
Preheat the oven to 450 ° F.
2
Quarter the mushrooms. Chop the onions.
3
Finely mince the garlic. Finely chop the fresh herbs.
4
Heat half the butter in a frying pan and fry the mushrooms, onion and garlic for 2 minutes.
5
Add the herbs and cook for 3 min until all the liquid has evaporated.
6
Take half of it out of the pan and let it cool on a plate. Turn off the heat and keep the rest in the pan.
7
Slice ⅔ of the way into the roast beef lengthwise. Fold the meat and cut halfway up on both sides. Now you can stretch it out so it’s one long strip.
8
Sprinkle with half of the lemon pepper and salt. Divide the mushroom mixture over the meat and roll firmly.
9
Tie with 5 pieces of kitchen twine to secure. Sprinkle the outside with the rest of the lemon pepper and salt (in moderation).
10
Heat the remaining butter in a skillet and brown the meat for 3 min. on all sides.
11
Place the meat in the baking dish. Roast the meat for about 15 min at 450 ° F. Lower heat to 325 ° F and roast 15-20 min until internal temperature reaches 135 ° F.
12
Remove the meat from the oven and let rest, loosely covered with aluminum foil, for 10 min.
