Chef Scott Aaronson shows how to make stuffed tri-tip (also known as stuffed beef bottom roast) in this four-minute cooking video (the actual cooking process will take about 30 minutes).
Firstly, a mixture of 1 small red onion (diced), 1 shallot (diced), ¼ bunch of chopped parsley, minced garlic glove, 2 tablespoons olive oil, and some salt and pepper is thoroughly stirred in a bowl. Next, the meat needs to be trimmed of fat and then butterflied. Butterflying is a term meaning to "bring out the meat," which is done by laying the meat flat, then slicing horizontally through the thickness of the meat, stopping just short of all the way through. When you fold the meat out, it's like a butterfly's wings.
After butterflying the meat, cover the meat with some cling wrap so that you can beat (tenderize) the meat with a mallet. By doing this, you can actually make thicker areas more flat and even, and the meat will also spread out.
Fresh pepper is sprinkled on top of the raw meat. After that, the former mixture is dropped over the flat meat. A little bit of space it maintained at the edge (so that the filling won't spill out at the time of rolling). After spreading the filling evenly around the meat, fresh basil leaves (about 5-6 in numbers) are layered on top of the filling.
Wet your hands a little bit now, so that they don't stick to the cheese in this next step—crumble some Chevre goat cheese over the basil leaves.
Thinly sliced proscuitto is layered over the goat cheese and also pressed down. Roll the entire meat with its filling firmly, with a slight pinch. Tie the meat roll with couple of strings so that the roll doesn't tamper. After tying the roll with string, use your hand and wipe the outside roll with olive oil. Lay the meat roll in a hot pan (the pan should not have any oil poured as olive oil is wiped over the meat roll). Gradually flip the sides of the meat roll, so that all sides are cooked evenly.