How to Double Butterfly a Roast

A good roast makes a festive meal

Preparing a roast is one of the simplest and most satisfying ways to cook a cut of meat, and a classic choice for large gatherings. The basic principles of roasting are simple: meat and heat. Preparing the perfect roast, though, involves more than just sticking some meat in the oven. Spice rubs, marinades and salts are all important, as is the way the roast is cut. A "double butterfly" cut allows you to stuff and roll filet roasts and is a fairly easy skill to master.

Things You'll Need

• Whole beef filet roast
• Sharp knife

Instructions

1. Lay the filet roast on a cutting board or work surface

2. Cut into the roast with your knife. Work the knife in horizontally (parallel to the cooking surface) about 1 inch away from the long edge of the roast so that it goes about 2/3 of the way through the meat.

3. Saw your knife sideways, cutting along the long edge of the roast.

4. Flip the cut of meat over and turn it around 180 degrees.

5. Repeat the cut, once again sawing along the long side of the roast, going about 2/3 of the way through. The result will be a brick of meat that can be unfolded into a strip.

6. Unfold the cut roast and lay it fat-side down.

7. Use the heel of your hand to flatten and even out the meat. It is now ready to be stuffed, rolled, and tied.

Tips & Warnings

• Be careful when cutting your roast. A very sharp knife will make it much easier, but also increases the risk of cutting yourself. Try to hold the meat in place with a fork if you are nervous.

References

• Midwest Home Magazine: Roast Easy