Beef Pinwheel Roast with Sun Dried Tomato & Goat Cheese
These flavorful stuffed beef calf breast pinwheels bring together flavors of the Mediterranean in just a few minutes. It’s made with less than 10 ingredients, if you count all the spices! The filling is made with sun dried tomatoes, goat cheese and spinach, which packs this savory, fresh and creamy flavor in every bite. These beef pinwheels look beautiful and just need a little prep before baking in the oven. Even better, the garlic herb rub and sun dried tomato filling would be a flavorful pairing with any of our grass fed meat such as beef flank, pork tenderloin or chicken breast.
What is a Beef Calf Breast?
Beef breast, aka beef brisket, is a cut of meat from the breast or lower chest area on a cow, below the chuck. This select cutting of young beef (approximately 10-14 months old) can be used similarly to a traditional veal product, but with a little more texture, much more flavor and without the animal welfare concerns. This beef calf breast has a deep beef flavor similar to our traditional brisket but is much lighter.
How to Cook Beef Calf Breast?
Brisket in general is a tougher cut of meat that pairs well with low and slow cooking methods (braising, slow cooker or indirect heat on a grill). Compared to our traditional beef brisket this beef calf breast is a leaner, more mild brisket with a little less time in the dry aging room but still has some nice fat, along with texture. If you plan on a low and slow cooking method the fat will render out of the beef breast and have time for that chewy connective tissue to break down.
However, for this pinwheel preparation we recommend butterflying the breast to create a thinner more uniform steak, as well as removing all the silver skin and fat for a more tender bite. Using a meat mallet, gently pound the steak until it’s about a ⅓ of an inch thin. This beef breast steak can also be marinated overnight with this garlic herb rub to help tenderize the breast even more.
This recipe below is just a guideline and any of our grass fed meat can be substituted (chicken breast, pork tenderloin, beef flank steak).
Beef Calf Breast Pinwheel Roast with Sun Dried Tomato & Goat Cheese
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time 60 minutes
Beef Breast Preparation
2 to 2 ½ beef calf breast, trimmed of surface fat & silver skin
1 tbsp olive oil or tallow
Garlic Herb Oil
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Pinch of ground black pepper
Goat Cheese Filling
¼ cup spinach, finely chopped
8 ounces soft goat cheese
¼ cup minced sun-dried tomatoes in oil
1 tsp salt
½ tsp ground black pepper
Beef Breast Preparation
- Preheat the oven to 400°F. Reserve a large cast iron skillet for later use.
- Remove beef calf breast from the packaging and set on a cutting board. Trim off the silver skin and fat. Then butterfly the breast cutting it horizontally and stopping before you cut all the way through. Now when you open the breast, it will have two matching sides. Place the beef breast steak between parchment paper or saran wrap. Either use a rolling pin or meat mallet pound until the steak is about a ⅓ of an inch thin. The goal is to get a mostly even surface. Season with salt. You may have some excess steak pieces from trimming. Store leftover meat to make stir fry or steak and eggs!
Please note: If you want to marinate this breast steak overnight in the fridge, stop at this step and add your marinade of choice.
3. Now take a look at the grain of the meat before adding filling. When the breast steak is rolled up we want to slice against the grain so each bite is juicy and tender. It’s important to lay the breast steak out so the grain is parallel to the near edge of the counter.
Prepare the Flavoring & Bake
- In a medium mixing bowl, whip together goat cheese, sun dried tomatoes, salt, ground pepper and spinach until fully combined. Set aside.
- In a small bowl, make garlic herb rub by combining olive oil, rosemary, thyme, garlic powder, onion powder, salt and ground black pepper. Set aside.
- Spread the goat cheese filling down the center of the beef breast steak. Leave about a 1 inch border around all sides. Firmly roll the beef breast steak away from you to form a round roast that is about 3 to 4 inches in diameter. Using butcher's twine, firmly tie string at 3 inch intervals trying not to squish the filling out.
- Rub the beef breast all over with the garlic herb rub.
- In a large cast iron skillet over medium-high heat, add the remaining 1 tablespoon of olive oil or tallow. When the oil is hot but not smoking, add the beef breast and sear for about 2 to 3 minutes per side.
- Place the skillet in the oven and roast the beef breast for about 25 to 35 minutes (depending on breast size). Check with an instant meat thermometer to determine if the beef breast is done. The temperature will continue to rise after removing it from the oven.
- Rare: 125°F
- Medium Rare: 135°F
- Medium: 145°F
- Medium Well: 150°F
- Well Done: 160°F
7. Remove breast from the oven and let rest on a cutting board for at least 10 minutes to allow juices to re-distribute.
8. Slice beef breast crosswise and remove twine. Reserve any pan drippings to be drizzled over the pinwheels. Serve alongside tomato pasta, roasted veggies or baked sweet potatoes. Store leftovers in an airtight container in the fridge for up to 4 days.