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Rolled Roast Beef with Mushrooms

Serves 6
Ready in 70 mins
Prep time 35 mins
Cooking time 35 mins
499 calories per serving


> 3 (8 oz) packages  chestnut button mushrooms
> 2 red onions
> 2 cloves garlic
> 1 cup (packed) fresh mixed herbs, such as parsley, oregano, and basil
> 1/4 cup butter
> 3 lbs  strip loin (at room temperarture)
> 2 tsp lemon pepper
> 3/4 cup beef stock


Preheat the oven to 450 ° F.
Quarter the mushrooms. Chop the onions.
Finely mince the garlic. Finely chop the fresh herbs.
Heat half the butter in a frying pan and fry the mushrooms, onion and garlic for 2 minutes.
Add the herbs and cook for 3 min until all the liquid has evaporated.
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.
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.
Sprinkle with half of the lemon pepper and salt. Divide the mushroom mixture over the meat and roll firmly.
Tie with 5 pieces of kitchen twine to secure. Sprinkle the outside with the rest of the lemon pepper and salt (in moderation).
Heat the remaining butter in a skillet and brown the meat for 3 min. on all sides.
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.
Remove the meat from the oven and let rest, loosely covered with aluminum foil, for 10 min.

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