Gorgonzola Stuffed Roast Beef with Cabernet Reduction Sauce
Get ready for Gorgonzola Stuffed Roast Beef with cabernet reduction– a dish that is as beautiful as it is tasty.
Hey friends! So, let me tell you a bit about my background—I grew up on a cattle farm, which means beef has been a staple in my diet for as long as I can remember. My dad was a total pro at raising steers, and the results were some of the most incredible meat you could ever imagine. We feasted on juicy steaks, hearty beef stew, and comforting pot roast. When I started dreaming up a beef roast recipe that could take classic comfort food to the next level, I immediately thought of Gorgonzola. Seriously, this cheese is my absolute favorite. I just had to incorporate it into this Gorgonzola Stuffed Roast Beef!
And then there’s my other love—Cabernet! I’m all about a good red wine reduction sauce; it’s a guaranteed crowd-pleaser. So, I decided to spiral cut a sirloin roast and stuff it with rich cream cheese, bold Gorgonzola, and a medley of fresh herbs. The end result? A stunning dish that’s just as delicious as it looks. Be sure to check out my tips on which beef cuts work best for this recipe and some lessons I picked up along the way in the kitchen.
Ingredients for Gorgonzola Stuffed Roast Beef with Cabernet Reduction Sauce
Beef Roast:
This recipe is perfect for beef! I haven’t tried it with other meats yet, but if you’re feeling adventurous, lamb could work too. Stick with a tender cut like sirloin or tenderloin for the best results. You can spiral cut the roast or just slice through the middle, making sure to stop about ¾ of an inch from cutting all the way through. If your spiral cut turns out uneven, just pound it out with a meat mallet until it’s about ¼ inch thick. You want that perfect thickness for optimal flavor!
Cabernet:
Honestly, any excuse to pop open a bottle of Cabernet is a good one in my book. Its bold flavor makes it a perfect match for a rich red wine reduction sauce. Not a fan of Cabernet? No worries! Merlot works just as well and gives you a similar vibe.
Gorgonzola:
I’m a huge Gorgonzola fan, but if you’re looking for a close second, blue cheese is a great alternative!
Herbs:
I like to use a mix of rosemary, thyme, garlic, and sage for a fresh flavor punch. But feel free to get creative! Marjoram, parsley, and oregano are all fantastic choices too.
What to Serve
Now, let’s talk sides! My favorite way to serve this beef is with homemade pasta. I whip up fresh pasta noodles, toss them with ¼ cup of the pasta water, 2 tablespoons of butter, some fresh sage, Gorgonzola crumbles, and walnuts. Trust me, it’s a flavor explosion! Drizzle some of that luscious red wine reduction sauce on top after plating, and you’ve got a meal that’ll blow everyone away.
Other awesome sides to consider are steamed broccoli, a simple salad, creamy mashed potatoes, or tender steamed carrots.
So, gather your friends, fire up the kitchen, and let’s make this Gorgonzola Stuffed Roast Beef an unforgettable meal! Enjoy!
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Gorgonzola Stuffed Roast Beef with Cabernet Reduction Sauce
Equipment
- Measuring Cups and Spoons
- Measuring Cups and Spoons
- Roasting rack
- Fork
Ingredients
Roast
- 3 lb sirloin roast ( or round roast)
- salt and pepper to taste
Filling
- 6 oz cottage cheese
- 1 tablespoon Red wine vinegar
- 2 tablespoon fresh sage (chopped)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 5 oz gorgonzola cheese crumbles
Sauce
- ½ cup cabernet
- ½ cup beef broth
- 2 tablespoon balsamic vinegar
- 2 bay leaves
- 1 tablespoon butter
- 2 sprigs fresh thyme
Instructions
- Preheat oven to 450℉.
- 2 options for preparing your roast for the filling: Spiral cut the roast or make one slice half way down without cutting through (like a book). If using a spiral roast: Pound the roast with a meat mallet to ensure a uniform thickness. This will ensure even cooking. Salt and pepper the inside of the roast.
Make filling
- In a small bowl, add 6 oz cottage cheese, 1 tablespoon Red wine vinegar, 2 tablespoon fresh sage, 1 tablespoon fresh thyme leaves and 1 tablespoon fresh rosemary leaves. Using a fork, mix until the cream cheese is softened and the ingredients are distributed.
Stuff Roast
- Spread the cream cheese filling over the roast, ensuring that it is evenely distributed.
- Sprinkle the cream cheese with 5 oz gorgonzola cheese crumbles.
- If you used a spiral cut roast, roll it up into a neat tight roll ensuring the stuffing stays on the inside. If using the alternate open book cut, close the roast. Using 2-4 pieces of butcher string, tie up the roast so it stays together. Pro Tip: If you have time, do all of the above the night before, place a few pieces of plastic wrap around the roast and refrigerate overnight. I think this makes the cream cheese want to ooze out less.
- Place your stuffed roast on a roasting pan or a lined baking sheet. Oven sear the roast for 10 minutes in a 450℉ oven. Reduce heat to 275℉ for 1 hour and 15 minutes or until the internal temperature of the roast registers 140-145℉ on a digital read thermometer (This will be a medium-rare roast. Adjust temperature to your preference.) Remove roast from oven and allow to reast loosely tented with foil for 10 minutes before slicing.
Make Cabernet Sauce
- To a large sauce pan, add ½ cup cabernet, ½ cup beef broth, 2 tablespoon balsamic vinegar, 2 bay leaves, 1 tablespoon butter and 2 sprigs fresh thyme. Bring to a boil and then reduce heat to simmer (medium to medium-low) until reduced by half.
- Serve sliced of your spiral beef with a drizzle of the cabernet sauce. To make it a complete meal, serve with gorgonzola walnut spaghetti.