Appetizer French, American top round beef, feta crumbles, rosemary, sun dried tomatoes, marsala wine, butter, entertaining, appetizer, winter holiday food

Beef Roulade with Feta Stuffing

Roulades are traditional French filled, rolled pastry or meat dishes. A blend of Feta, panko crumbs, sun-dried tomatoes and rosemary is layered on beef that has been pounded down for ample rolling. Once rolled, the roulade is browned in a pan and finished in the oven with a sweet Marsala wine sauce.

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Prep Time
10 min
Cook Time
60 min
  • 12 oz Top Round Beef pounded
  • 3 oz Président® Feta Plain Crumbled
  • 1 oz Panko Breadcrumbs
  • 1 tsp Rosemary chopped fine
  • 1 oz Re-hydrated Sun Dried Tomatoes chopped
  • 1/3 cup Sweet Marsala Wine
  • 1 Butter
  • 1 Vegetable Oil
  • 1/4 cup Water
  1. Preheat oven to 400 degrees. Pound beef top round with a mallet to thin and tenderize it.
  2. Combine feta cheese, panko, rosemary, sun-dried tomatoes, and half of the Marsala wine.
  3. Mix until all ingredients form a firm stuffing. Lay stuffing at one end of the beef.
  4. Roll the beef and fasten with butcher’s twine or tooth picks.
  5. Heat an oven-safe sauté pan on medium high heat. Add vegetable oil. Place beef roulade in pan and brown on all sides.
  6. Add ¼ cup water. Place in oven for 15 minutes.
  7. Remove from oven and place roulade aside.
  8. Put the sauté pan on medium heat. Add the rest of the Marsala wine and 1 tablespoon butter. Stir until sauce comes together.
  9. Remove twine or toothpicks from roulade.
  10. Slice roulade into 2 inch thick slices and finish with pan sauce.
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