Served with wild mushrooms, buckwheat and horseradish beetroot
Ingredients
- 2 thin cut beef steak
- 4 tea spoon of mustard
- 1 sour cucumber
- 2 piece of smoked streaky bacon
- 0.5 onion
- mix spice
- salt
- pepper
- rosemary
- lovage
- 100 g buckwheat
- 50 g cooked dried wild mushrooms (dried shop-bought but soaked overnight)
- 4 small cooked beetroot, (pre-cooked & shop-bought variety)
- 200 g butter
- oil
- 100 g grated horseradish
- 100 ml cream
- 5 cloves of garlic
- 4 shallots
- 500 ml beef stock (homemade)
- flour
Method
- Smash beef steaks with meat hammer and rub them with salt and pepper.
- On each lobe of meat lay slices of bacon, cucumber and onions.
- Roll them up and fasten with a toothpick. Then coat the rollers in flour (Prep: 10 to 15 minutes).
- Next, fry rollers in oil on both sides for around five minutes and then place them in saucepan. Put in beef stock (already heated in a microwave), garlic, shallots, rosemary and lovage and cook for around 20 to 25 minutes with lid on.
- During the preparation of rollers, on the stove will be a saucepan with buckwheat in salted water with garlic, rosemary (this will cook in around 10 minutes).
- Drain cooked buckwheat. As next step, take a pan put some butter and chopped wild mushrooms and fry them for around 2 minutes then put in buckwheat and fry for another 3 minutes.
- Grate beetroots and mix them with mashed horseradish.
Method
- Plate up dish on the serving plate - place beetroots, buckwheat and rollers side by side.
