Tender Beef Roulades recipe
Ingredients:
- 650g beef flank steak, bashed with a meat tenderiser or rolling pin down a thickness of about 1cm
- 4 tbsp. each extra virgin olive oil, soy sauce, red wine, runny honey and Worcestershire sauce
- 1 tbsp. each grainy mustard and lemon juice
- Good pinch each dried mixed herbs and black pepper
- 300g frozen spinach, thawed, drained and roughly chopped
- 100g feta cheese, crumbled
- 50g breadcrumbs
- 1/2 small onion, finely chopped
- 1 garlic clove
- Salt and pepper
Method of Preparation:
Pierce the beef with a knife in several places. Place the beef into a zip-lock bag with the olive oil, soy sauce, red wine, honey, Worcestershire sauce, grainy mustard, lemon juice, mixed herbs and black pepper. Leave it to marinade for a good eight hours or overnight.
Bash the garlic clove with a little salt to form a paste, then mix with the spinach, breadcrumbs, feta, salt and pepper.
Discard the marinade from the beef. Spread the spinach mixture over the beef, then roll up into a long roll, pin in place with cocktail sticks and then put into a baking tray.
Cook the beef in a 180C oven for about an hour, or until it tests done on a meat thermometer. It will still be rare at this cooking temperature, so if you want it to be more well done, cook for longer.
Author:
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Conversions | |
---|---|
650g | about 23 oz (22.92745 oz based on 0.035273 ounces in a gram) |
300g | about 11 oz (10.5819 oz based on 0.035273 ounces in a gram) |
100g | about 4 oz (3.5273 oz based on 0.035273 ounces in a gram) |
50g | about 2 oz (1.76365 oz based on 0.035273 ounces in a gram) |
180°C | 350°F / Gas Mark 4 |
Data:

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