4 ratings

Oyster Mushroom-Stuffed Beef Flatiron Roast


Oyster Mushroom-Stuffed Beef Flatiron Roast

Elevate your roast to the next level with this recipe from New York-based chef Michael Toscano (head chef/owner of Jeffrey’s Grocery, Perla, and Montmartre). Oyster mushrooms and bacon add a ribbon of flavor and depth to this dish. With Bordeaux wine pairings from Pearl & Ash’s wine director Patrick Cappiello, it’s bound to make a statement for any occasion!

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Patrick Cappiello’s Wine Pairings

Traditional Wine Pairing: A powerful, intense Bordeaux red wine from Saint-Julien.
Why This Wine? The cabernet sauvignon-dominated wines from this left bank appellation are rich, dense, powerful wines with firm tannins. The structure of the wines make them a perfect pairing for this beef dish.

Non-Traditional Wine Pairing: A powerful, intense Bordeaux red wine from the Moulis appellation.
Why This Wine? The gravelly soils of this terroir have proven to be some of the most compelling for blends of cabernet sauvignon and merlot. Sadly this appellation is not on the radar of many American Bordeaux lovers, although the tide seems to be turning.


  • 5 Tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 Ounces oyster mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • ½ Cup Madeira
  • 1 Tablespoon breadcrumbs
  • ½ Cup chopped rosemary
  • 1 2-pound flatiron beef roast, butterflied
  • ½ Teaspoon grated lemon zest


Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, ½ teaspoon salt, and some pepper; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Finish with the Madeira and remove from the heat. Stir in the breadcrumbs and all but 2 tablespoons of the rosemary. Let cool.

With a sharp knife, follow the silver skin all the way through the beef until entirely removed; do not cut all the way through. Open the meat like a book so it lies flat on the cutting board.

Cover the beef with plastic wrap; pound with the meat mallet until about ¾-inch thick, starting from the middle and working outward. Spread the mushroom mixture over the beef. Starting with a long side, tightly roll up the beef. Tie five knots equally spaced over the entire piece of meat. This will hold the meat together and allow for even cooking.

Place a large sauté pan over high heat for approximately 5 minutes. Lightly brush the beef roll with olive oil and sprinkle with salt and pepper. Sear the beef, turning, until heavily caramelized. Finish in the oven until a meat thermometer registers 128 degrees F in the center of the beef (full cook time: approximately 20 to 25 minutes). Transfer to a cutting board to rest for about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons rosemary, the lemon zest, and salt and pepper to taste in a bowl. Remove the twine and slice the beef. Top with rosemary oil before serving