This shrimp stuffed beef roast is Surf & Turf all rolled up in one! This roast is a perfect Sunday dinner with family or friends for any special occasion. Serve with mashed potatoes to sop up the flavourful sauce and roast juices.
Brought to you in partnership with Osteoporosis Canada.
Surf and Turf Rolled Roast Beef with Horseradish Herb Sauce
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 to 8 servings 1x
Description
This shrimp stuffed beef roast is Surf & Turf all rolled up in one! This roast is a perfect Sunday dinner with family or friends for any special occasion. Serve with mashed potatoes to sop up the flavourful sauce and roast juices.
Ingredients
2 tbsp (30 mL) butter
2 cloves garlic, minced
1 lb. (500 g) large raw shrimp, peeled, deveined and tails removed
1/2 tsp (2 mL) Old Bay Seasoning
1 Eye of Round or Sirloin Tip Beef Oven Roast (about 2 lb./1 kg)
1/3 cup (75 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped fresh parsley
1/4 tsp (1 mL) each salt and pepper
1/3 cup (125 mL) fine diced red bell pepper
4 tsp (20 mL) Montreal steak spice, divided
Horseradish Herb Sauce:
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) 2% milk
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) creamed horseradish
1/4 tsp (1 mL) each salt and pepper
Instructions
In a nonstick skillet, melt butter over medium heat and cook garlic for 30 seconds. Add shrimp and seasoning; cook, stirring for 4 minutes or until pink and firm. Set aside to cool.
Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness.
In a food processor, chop the cooled shrimp by pulsing until coarsely chopped. Add cheese, parsley, salt and pepper. Pulse until combined well. Stir in red bell pepper; set aside.
Sprinkle inside of roast with 1 tsp (5 mL) of the steak spice. Spread evenly with shrimp mixture. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with remaining steak spice.
Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450°F (230°F) oven for 15 minutes. Reduce heat to 270°F (140°C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 130°F (50°C). Remove from oven; cover loosely and let stand 15 minutes before slicing.
Horseradish Herb Sauce: Meanwhile, in a saucepan, melt butter over medium heat and stir in flour. Cook, stirring for 1 minute. Whisk in milk and cook, whisking occasionally for about 5 minutes or until starting to bubble. Remove from heat and stir in parsley, horseradish, salt and pepper.
Serve sliced beef with any pan juices and Horseradish Herb Sauce.
Tip: If you are not a fan of horseradish, you can omit it and add 1 clove of garlic, minced in with the flour and cook for a wonderful Garlic Herb Sauce to serve with the roast.
Notes
Per Serving (1/6th recipe with sauce): 450 calories, 20g fat, 10g saturated fat, 205mg cholesterol, 930mg sodium, 6g carbs, 0g fibre, 4g sugars, 57g protein, vitamin A 19%, vitamin C 19%, calcium 18%, iron 25%.
*Calcium = 175 mg per serving
