These little meat rollups are easy, tasty, not expensive and people will think you worked all day to make them. They can be served with a nice risotto or you can cheat like me by using tasty boiled rice.
Ingredients for two
- 8 thin single slices of yearling beef girello
- breadcrumbs
- continental parsley
- garlic
- white wine
- sea or lake salt to taste
- freshly cracked black pepper to taste
- mushrooms
- olive oil
- rice (boiled with garlic and parsley)
Method
- Sauté some sliced mushrooms in olive oil, salt and pepper for two minutes then add a small amount of white wine and cook for two more minutes until tasty but not too wet, then set aside to cool.
- Prepare your fresh breadcrumbs with garlic and continental parsley in a blender and set aside.
- Now take your slices of girello and bash with a mallet to tenderise and thin out the steak. If you have holes in the meat you have bashed too hard. Remember bashing meat between plastic makes it easy.
- Once you are happy with your steaks put some of the mushrooms across the middle of the steak and sprinkle the breadcrumb mix over the steak and the mushrooms. Now roll the steak and put two toothpicks in each roll to hold together. Fry the rolls in olive oil and a little salt and pepper at high heat until they are a little brown for about two to three minutes then add a splash of white wine. Put a lid on and cook to your liking. I like them a little rare.
- Serve on top of rice boiled with garlic, italian parsley, salt and pepper. Decorate toothpicks with mini mushrooms or olives and pour meat juices from the frypan over the meat on the plate.
Name this dish after your family. You will be asked to do it again and again. I have passed this recipe on to my grandchildren it’s that special.
Vince is the proprietor of Mondos Butchers located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am – 5.30pm Saturday 9am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au.
