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.