Cucina Bellisima

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.