Rolled beef with cheese and herbs
1 kg rump steak
90g packaged cream cheese, softened
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 cup plain flour
Salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons soy sauce
1 cup beef stock
2 tablespoons cream
2 teaspoons chopped parsley or chives
Mix cheese with herbs. Trim the steak and cut into eight pieces, flatten each piece with a meat mallet (or get your friendly local butcher to do it), to about 10cm square. Spread cheese mixture evenly over the steak pieces, roll up and use a toothpick to hold them together. Remember you have to get the toothpicks out before serving, so just lightly secure or you end up with beef roll and sauce all over the kitchen. Believe me.
Season the flour with salt and pepper. Lightly coat rolls in flour. Heat butter and oil over high heat in a large frypan. When the butter is foaming, add rolls in one layer and cook until evenly browned on all sides. Add soy sauce and stock, bring to boil, reduce heat, cover and simmer gently for 10 minutes.
Remove rolls from pan, remove toothpicks (carefully!) and place on a serving dish. Cover with aluminium foil to keep warm. Boil stock in pan until thickened; add cream and parsley/chives. Serve steak rolls drizzled with sauce, mash and vegies or a green salad.
- These rolls are wonderfully tasty – the meat is tender and cheesy and the sauce is rich with flavour. Definitely needs to be added to the menu roster.
- The rolls can be prepared in advance (just before the flouring stage) and stored covered in the fridge until you are ready to cook – dinner will be ready in 15 minutes.
- This recipe is adapted from a fabulous old Womens Weekly cookbook. I am sure you’ve got one – well-thumbed, dog-eared and greasy, with food-splattered pages!
- Recipe created by Melissa Hughes for Kidspot.