Recipe & Video Beef Roulade - With Pistachio, Prosciutto, and Figs

murphyscreek

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11 Feb 2019
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Recipe Ingredients

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

Gravy
2 tbsp flour
150mls beef stock
1 cup merlot
1 heaped tsp vegemite

Method

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.

View: https://youtu.be/hQOwRDtl4gk
 
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