Horseradish and Watercress-Stuffed Eye Round Roast with Mushroom and Bacon Ragout

• 6 tablespoons extra-virgin olive oil (EVOO), divided
• 5 garlic cloves, chopped
• 1 small onion, chopped
• 1 bunch watercress, coarsely chopped
• 1 1/4 cups chicken stock or broth
• 2 tablespoons prepared grated horseradish
• Salt and freshly ground black pepper
• 1/4 cup Italian bread crumbs (eyeball it)
• 1/3 to 1/2 cup grated Parmigiano-Reggiano (eyeball it)
• 2 pounds eye round roast, strings cut off
• Resealable plastic bag
• 4 slices bacon, chopped
• 3 pounds mixed mushrooms, such as portobello, shiitake, crimini, or oyster, brushed cleaned of dirt, trimmed of woody stems, and sliced
• 3 tablespoons fresh thyme leaves, chopped
• 3 tablespoons butter
• A handful of fresh flat-leaf parsley, chopped

1. Place a large skillet on the stove over medium-high heat with 2 tablespoons of the EVOO.
2. Add three quarters of the chopped garlic, half of the onion, and the watercress and cook for 1 minute.
3. Add 1/4 cup of the chicken stock, the horseradish, salt, and pepper.
4. Cook until there is only about 1 tablespoon left of the chicken stock, 2 to 3 minutes.
5. Turn the heat off and add the bread crumbs and Parmigiano.
6. Stir to combine and let the stuffing cool while you prepare the roast.
7. To create the cavity for the stuffing, use a long, sharp knife, such as a boning knife, and cut into each end of the roast.
8. Turn the knife to create a 2-inch hole all the way through the center of the meat.
9. Twist the handle of a wooden spoon into the cavity to make sure it is even.
10. Put the cooled filling in a resealable plastic bag and snip a 1/2- to 1-inch hole in a corner of the bag.
11. Stuff the snipped end of the bag about 1 to 2 inches into the cavity.
12. Pipe the filling into the cavity.
13. You might need to push it along with your fingers or the wooden spoon, to make sure that it goes all the way through.
14. If you have any doubts, flip the meat over and pipe the filling from that end too.
15. Thoroughly wipe out the stuffing skillet and preheat it over medium-high heat with 2 tablespoons of the EVOO.
16. Cut the roast into 8 even slices, being careful to keep the stuffing in each slice.
17. Season the steaks with salt and pepper and sear in the hot skillet for 2 minutes on first side.
18. Flip the steaks, sear for an additional 2 minutes, then lower the heat to medium low and cook until done, about 4 minutes more.
19. Remove the meat from the skillet and allow it to rest for a few minutes before serving.
20. While the meat is cooking, start the mushrooms by heating a large skillet with the remaining 2 tablespoons of EVOO over medium-high heat.
21. Add the chopped bacon and cook until crisp, about 3 minutes.
22. Remove the crispy bacon to a plate lined with a paper towel and reserve.
23. To the bacon skillet, add the mushrooms in an even layer covering the entire surface space of the skillet.
24. Cook the mushrooms without stirring them for about 2 minutes.
25. Stir them thoroughly, then let them set again for another 2 minutes.
26. Add the remaining half of the onion, the remaining chopped garlic, the thyme, salt, and pepper.
27. Stir to combine and continue to cook for 2 minutes.
28. Add the remaining 1 cup of chicken stock and continue to cook until only 1/2 cup of liquid remains in the pan, another couple of minutes.
29. Remove the skillet from the heat, add the butter, and stir until melted.
30. Finish the ragout with the chopped parsley and reserved bacon.
31. To serve, distribute the mushroom ragout among 4 dinner plates and top the ragout with 2 slices of stuffed eye round roast.

extravirgin olive oil, garlic, onion, chicken, horseradish, salt, italian bread crumbs, bacon, mixed mushrooms, thyme, butter, handful of fresh flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/horseradish-and-watercress-stuffed-eye-round-roast-with-mushroom-and-bacon-ragout-374819 (may not work)