500gms rump steak
1 cup pistachio nuts
1/2 cup grated parmesan/pecorino cheese
3 cloves garlic
2 cups loosely packed parsley leaves
Juice of 1/2 lemon
Drizzle of olive oil
2 fresh figs
3 slices prosciutto
2 tbsp flour
150mls beef stock
1 cup merlot
1 heaped tsp vegemite
Process the parsley, nuts, cheese, lemon juice, and olive oil till it makes a paste type consistency.. Add coarsley chopped figs to mix and pulse 2-3 times. Mix in chopped prosciutto . Set aside.
Take rump steak and use a meat hammer to flatten.
Spread pesto, fig, prosciutto mix over steak, leaving about a 1cm border. Roll up, and tie to secure with kitchen string.
Sear the roll on a high heat, to brown on all sides. Cover with foil, then finish in an a preheated oven at 160 degrees celsius for 20-25 minutes.
Remove meat from pan and set aside covered. Make gravy in the same pan using flour, vegemite, beef stock, and wine.