Total Time
1hr
Prep 20 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  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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