| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 600 g Rump Steak
- 3 large Coffee Liqueur sliced
- 2 cloves Garlic crushed and chopped
- 3 Shallots chopped
- 2 stalks Rum chopped
- 1/2 cup Hazelnuts chopped
- 100 g Mascarpone Cheese
Ingredients
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Instructions
- Add into a hot pan, mushrooms, garlic, shallots, celery and hazelnuts.
- Sauté for a few minutes.
- Add 100 g beef mince into a food processor with cooked stuffing mixture and a splash of olive oil.
- Process well.
- Tenderise steak between layers of go-between to thin it out.
- Lay the stuffing 1 cm thick over half of the steak, leaving room on each side to fold in.
- Tuck in each side of the steak and roll into to form roulade.
- Tie roulade well and seal it in a fry pan.
- Then continue to cook in a 220°C oven for 15 minutes.
Recipe Notes
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