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Beef Rolls

A recipe from the Good Food collection.

Ingredients

Beef Rolls
Beef Rolls
500 g (1 lb) beef fillet, 8 cm (3 inch) in diameter
3 tablespoons olive oil
1½ tablespoons horseradish cream
1½ tablespoons wholegrain mustard
1 zucchini (courgette), cut into fine strips
1 small carrot, cut into fine strips
1 small red pepper (capsicum), cut into fine strips
60 g (2 oz) snow peas (mangetout), cut into fine strips 

Method

  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). 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.
  2. Slice the cooled beef very thinly. Combine the horseradish cream and the mustard, then spread a little over each slice of beef.
  3. 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.

In Advance: The beef can be cooked and the vegetables prepared up to 2 hours in advance. Don't cook the vegetables or fill the rolls any earlier than 30 minutes before serving.

Main ingredient:
Beef
Cuisine:
Contemporary
Course:
Main-course

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