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Is this a recipe, which you want to use as an ingredient to other recipes? An example would be a pie crust, which is used in many recipes with different fillings.

yes, it's a basic recipe

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Preparation instructions

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Wash and pat dry the beef.
If you got a thicker cut, cover it and pound it to a thickness of about 3 inches or 7.5 cm. 
Cut a pocket into the beef, making sure not to cut through it or pierce it.
Turn the beef inside out.
In a pan big enough to hold the beef, heat the oil over medium-high to high.
Sear all sides of the inside-out turned pocket, about 2 to 3 minutes.
Turn the pocket back.
Mix together the ingredients for the filling and stuff the beef with it.
Use skewers to close the pocket.
In the same pan as before, sear the meat once more from all sides.
Transfer to the oven and bake until the meat has the desired doneness, about 20 to 25 minutes for medium. If you have one, you can use a meat thermometer.
Remove from the oven and let rest for 10 to 15 minutes before removing the skewers and slicing the stuffed beef.
Enjoy drizzled with the meat juices from the pan.

# Meat temperature
You can check the doneness of the beef with a meat thermometer.
Rare: ~ 52°C or 125°F (cold red center)
Medium rare: ~ 60°C or 140°F (warm pink center)
Medium: ~ 66°C or 150°F (hot pink center)
Medium well: ~ 71°C or 160°F (only slightly pink center)
Well done: ~ 74°C or 165°F (no pink center)
However, the temperature of the center will increase while resting, so you should remove it from the oven a bit earlier. We recommend you remove the beef from the oven when the center has a temperature about 5°C to 10°C or 10°F to 20°F lower than what you're aiming for.

# Meal Prep Tip
You can keep the dish in the fridge for up to 5 days and in the freezer for about 6 months. For best results, thaw the beef in the fridge. Then gently reheat in the microwave or in the oven.

Nutrition Facts

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