Cucina Bellisima

• 800 g serving of good grade rump steak
• 2 garlic cloves, finely diced
• 2 tablespoons creamy basil pesto
• 1 tablespoon whole mustard seeds
• cheese, to sprinkle (preferably parmesan)
• butchers kitchen twine, for meat
• 3 baking potatoes, cut into chunks par cooked
• vegetables, of your choice

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 160C oven for 25 minutes turning twice only.
5. Deep fry par cooked jacketed (skins on) potatoes until crispy.
6. Drain and put aside.
7. Blanch other vegetables, I have a corn cob, carrots, beans peas and zucchini but anything is good.
8. 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.
9. Have with herb and garlic bread.
10. Boun appitetto.

serving of good grade rump steak, garlic, basil pesto, mustard seeds, cheese, butchers kitchen twine, baking potatoes, vegetables

Taken from www.food.com/recipe/cucina-bellisima-125621 (may not work)