Preparation time: 30 minutes
Makes 20
Ingredients
500g beef fillet, 8 cm in diameter
3 tbsps olive oil
1 1/2 tbsps horseradish cream
1 1/2 tbsps wholegrain mustard
1 zucchini, cut into fine strips
1 small carrot, cut into fine strips
1 small red pepper, cut into thin strips
60 g snow peas, cut into thin strips
Directions
- Preheat the oven to moderately hot 200 C.
- Trim the beef of excess fat and sinew and brush with a little of the oil
- Heat a heavy-based frying pan over high heat and brown each side of the beef fillet quickly, to seal in the juices.
- Transfer to a baking dish and bake for 20 minutes
- Remove and set aside to cool
- Slice the cooled beef very thinly
- Combine the horseradish cream and the mustard, then spread a little over each slice of beef.
- heat the remaining oil in a pan and cook the zucchini, carrot, pepper and snow peas quickly over high heat, and then allow to cool.
- Place a small bunch of the cooked vegetable strips on the end of each beef slice and roll up.
- Arrange on a platter and serve
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