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Mushroom stuffed beef roulade with green beans

Whole30 Mushroom-Stuffed Beef Roulade with Garlicky Green Beans

3.88 from 86 votes
Prep Time 25 mins
Cook Time 25 mins
Servings 4


  • 5 tablespoons extra virgin olive oil
  • 8 ounces cremini mushrooms, finely chopped
  • 1 cup finely chopped red onion
  • 1/2 cup finely chopped red bell pepper
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup chopped fresh basil
  • 1 tablespoon almond flour
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1 pound green beans, trimmed
  • 1/2 teaspoon red pepper flakes
  • 1 beef sirloin or round steak (1 1/4 to 1 1/2 pounds)
  • 2 tablespoons Whole30-compatible tomato paste
  • 1 cup beef bone broth


  • PREHEAT the oven to 400°F.
  • HEAT 1 tablespoon of the olive oil in a large skillet over medium-high heat.
  • ADD the mushrooms and cook, stirring occasionally, until lightly browned, about 3 minutes.
  • ADD 1/2 cup of the onion and the bell pepper.
  • COOK, stirring occasionally, until the onion is tender, 3 minutes.
  • ADD half the garlic and the oregano.
  • COOK, stirring, for 1 minute more.
  • REMOVE from the heat and stir in 1/2 cup of the basil, the almond flour, lemon zest, and 1/2 teaspoon of the salt.
  • TRANSFER the mushroom mixture to a bowl and set aside to cool slightly.
  • RINSE and dry the skillet.
  • TRIM away any excess fat from the edges of the steak.
  • PLACE the steak on a work surface.
  • With the notched edge of a meat mallet, POUND the steak to about 1/4 inch thick.
  • SPREAD the mushroom mixture over the steak to within 1/2 inch of the edges.
  • Starting on a long side, ROLL up the meat and tie it with 100% cotton kitchen string.
  • In a medium bowl, COMBINE the green beans, 2 tablespoons of the oil, the remaining garlic, and the remaining 1/2 teaspoon salt and toss.
  • SPREAD the beans evenly on a large baking sheet. Roast for 18 to 20 minutes, until the beans are lightly browned and crisp-tender.
  • In the same skillet, HEAT the remaining 2 tablespoons olive oil over medium-high heat.
  • SEAR the meat in the hot oil and cook, turning occasionally, to sear evenly on all sides.
  • REMOVE the meat from the skillet.
  • ADD the remaining 1/2 cup onion to the skillet.
  • COOK, stirring, until softened, about 5 minutes
  • STIR in the tomato paste, then whisk in the broth.
  • BRING the broth to a boil.
  • RETURN the meat to the skillet and spoon some of the sauce over the meat.
  • COVER and reduce the heat to medium-low.
  • SIMMER gently, turning once, until the internal temperature of the roulade is 160°F, 8 to 10 minutes.
  • SPRINKLE with the remaining 1/4 cup basil.
  • TRANSFER the roulade to a cutting board and let rest for 5 to 10 minutes.
  • REMOVE the string and cut into 1/2-inch-thick slices.
  • SERVE the meat and sauce with the green beans.
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