INGREDIENTS
- 1 sirloin steak, trimmed of excess fat
- 15g butter
- Half a small leek, trimmed, halved lengthways and sliced
- 50g button mushrooms, wiped and sliced
- 40g Stilton cheese
- 1 tbsp sunflower or vegetable oil
- Fine sea salt and freshly ground black pepper
FOR THE HORSERADISH CREAM
- 2 tsp finely grated fresh horseradish or 2 tsp hot horseradish sauce
- 4 tbsp crème fraiche
- 2 tsp freshly squeezed lemon juice
METHOD
Place the steak between two sheets of cling film and flatten by bashing with a rolling pin until about 5mm thick (see tips 1 & 2). Remove cling film the top layer of cling film and season the steak.
Melt the butter in a small pan and gently fry the leek for 2 minutes. Add the mushrooms, season and fry for 3 minutes more until lightly browned, stirring regularly. Remove pan from the heat.
Spoon the leek and mushrooms along the middle of the steak – leaving a gap of around 2cm at the ends - and crumble the cheese on top. Tuck in the ends and roll up firmly to enclose the filling. Secure with a couple of cocktail sticks.
Heat the oil in a small non-stick frying pan and cook the steak for about 5 minutes, turning occasionally until well browned on all sides and cooked to taste (see tip 3).
While the steak is cooking, mix the horseradish, crème fraiche and lemon juice in a small bowl. Season.
Place the rolled steak on a board and slice thickly. Serve with the horseradish cream and a lightly dressed salad (see tip 4).
Recipe tips
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- Don’t hit the steak too hard with the rolling pin or you could tear the meat, rather than flatten it.
- If you don’t have a rolling pin, use the base of a small pan to flatten the steak.
- Fry the steak for about 5 minutes for rare beef and longer if you prefer your meat cooked to medium.
- Serve with a lightly dressed chicory and spinach salad if you like.
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