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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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rump steak with creamy basil pesto, whole mustard seeds, garlic and cheese rolled up and slow baked Ingredients:
800 g serving of good grade rump steak |
2 garlic cloves, finely diced |
2 tablespoons creamy basil pesto |
1 tablespoon whole mustard seeds |
cheese, to sprinkle (preferably parmesan) |
butchers kitchen twine, for meat |
3 baking potatoes, cut into chunks par cooked |
vegetables, of your choice |
Directions:
1. Slice the rump steak in half length ways leaving about a finger thickness uncut to form two sides similar to a book.
2. Spread the pesto, mustard seeds, garlic and cheese over meat.
3. Tightly roll meat into a cylinder shape similar to a swiss roll and tie with butcher's twine.
4. Drizzle with good extra virgin olive oil or avocado oil if available and put into 160°C oven for 25 minutes turning twice only.
5. Deep fry par cooked jacketed (skins on) potatoes until crispy. Drain and put aside.
6. Blanch other vegetables, I have a corn cob, carrots, beans peas and zucchini but anything is good.
7. Once meat is cooked to preference rest for 5 minutes to settle juices and flavour, cut in to portions and serve on plate with potatoes and vegetables.
8. Have with herb and garlic bread.
9. Boun appitetto.
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