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“rump steak with creamy basil pesto, whole mustard seeds, garlic and cheese rolled up and slow baked”

Ingredients Nutrition


  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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