Yields: 6-8 servings
Active time: 1 hour (plus, chill for 1 hour)
Difficulty Level: Intermediate

Ingredients:

• 1lb Thinly sliced round steak 
• 4oz Buholzer Brothers Muenster, cut into spears 
• 2-3 Baby dill pickles 
• 2-3 Scallion, whole 
• 1/2 Bell Pepper, cut in strips 
• 14.5oz Can – Diced tomato 
• 1/2c Chicken stock 
• 1/4c Kalamata olive, coarsely chopped
• 1 Tbsp Butter 
• Fresh herbs: 1 bay leaf, 2 sprigs thyme, 2 sprigs oregano
• Dash Salt, Pepper 
• 1 Tbsp Dijon mustard
• 2 Tbsp Vegetable/Olive oil

Directions:

1. Brush inside of meat with Dijon mustard and season with salt and pepper. Layer scallions, bell peppers, spears of Muenster, pickles, olives and roll over tightly, tucking ends if possible.  Seam side down, truss the roll with butcher twine and chill for 1 hour.
2. Season outside of meat with salt and pepper.
3. Add oil to a heavy bottom skillet over a medium high heat, brown meat on all sides. Remove meat and drain off excess oil and fats.  Return meat to pan and add tomato and chicken stock.  Add fresh herbs and cover, cook over medium heat for 20 minutes.
4. Remove meat from pan.  Allow to rest for 20 minutes. Add butter to pan sauce and reduce to taste. Slice beef roll and arrange on platter with pan sauce spooned over the top.

Recipe courtesy of chef Ryan Boughton.