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