Serves 4
750g sirloin steak
16 rashers of bacon
1 cup basil leaves
3 spring onions
3 Tbsp garlic oil
1 tsp anchovy paste
½ lemon, juiced
½ cup roasted macadamia nuts
Firstly, prepare the pesto. Place basil,
spring onions, garlic oil, anchovy paste, lemon and nuts in a food processor.
Blend on “pulse” until just combined Season to taste.
Now prepare the beef. Place the beef steak
between two pieces of baking paper. Pound the beef out so that it is 5mm thick.
Slice steak into two pieces, widthways.
Lay out cling wrap on the bench, a little
larger than your piece of steak. Lay strips of bacon out (approximately 8 per
steak), overlapping a little on each edge. Place the steak on top. Spread a few
large tablespoons of pesto across the steak.
Carefully lift up the cling wrap from one
side of the beef / bacon and roll beef into itself. Peel back the cling wrap
from the bacon as you go so that it doesn’t end up in the middle of the roll.
Once you have a full roll, use the cling wrap to secure the roll in place.
Place the roll on a place and refrigerate for at least an hour (can be left for
1 or 2 days if you want to prepare in advance). Repeat process with other
steak.
Preheat the oven to 180C. Line a baking tray with
greaseproof paper. Gently remove the cling wrap and place the two rolls on the
baking paper. Bake for 15 minutes, then remove from the oven and baste with its
own juices. Bake for a further 15-20 minutes. Remove from the oven and let rest
for 10 minutes before slicing and serving.
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