Recipe(tried): Stuffed Beef Roll Ups - My Style

Hi nan,

Here's one that I do, it seems similar to the recipe you're requesting by looks of the ingredients.

BEEF ROLL UPS

capsicums (bell peppers), I like using both red and yellow ones (optional since you didn't mention it)
FOR THE SPINACH FILLING:
chopped garlic (to taste)
2 tablespoons finely diced onion
olive oil
a knob of butter
English spinach (depends on how much water content and how big the fillet is)
salt & pepper to taste
FOR THE BEEF ROLL UPS:
1 beef fillet (length, not steak, obviously)
cayenne pepper, ground coriander, fresh basil (optional)
breadcrumbs (optional)
provolone cheese (either grated or cut into thin strips about the length of the fillet)
crumbled fetta cheese (optional)
kitchen string

ROAST THE PEPPERS:
Start by roasting the peppers on a hot grill or on a baking sheet under a broiler. Turn while cooking till the skin becomes black and charred. Peel skin and remove seeds (cover or place in a bag to cool to make removing skins easier). Cut the sweet flesh into strips about 2cm (about 3/4-inch) wide. Set aside.

Preheat oven to 70-180 degrees C (340-350 degrees F).

PREPARE THE SPINACH FILLING:
Cook some chopped garlic and onions till translucent in some olive oil and a knob of butter.

Add the spinach to the pan and sweat the spinach down, till it's not releasing any more water. When it's done, put the spinach through a sieve or cheesecloth to get rid of *all* excess water. This is important. Add a *little* salt and pepper. Set aside.

PREPARE THE BEEF:
Now, flay (pound) the fillet so that the meat is thin - about 1-2 cm (1/2-3/4-inches) if possible. Try not to leave any holes, but smaller ones are not a problem. Now the meat should be a flat piece, laid out on your board (or countertop).

Season with s&p, I like to use a little cayenne pepper and ground coriander, sometimes fresh basil. OPTIONAL - Sprinkle a thin layer of breadcrumbs on the top of the meat. This is to absorb the juices and keep the finished product moist and tasty.

Now, along the length of the fillet (on top of the breadcrumbs), arrange a row of spinach, about 2-3 cm wide, followed by the provolone, then the pepper strips. Actually, using crumbled fetta is really nice with this - it gives a different texture. Repeat, until most of the fillet is covered. Leave about 5cm (about 2-inches) at the top uncovered.

Now, starting from the bottom, roll up the fillet *tightly*, until the whole thing is rolled up into something like a roulade*. Finish with some s&p on top, then brush on a good coat of olive oil. Tie it up firmly with string along the length.

COOK THE BEEF:
Your oven should be close to reaching its proper temp, 170-180 degrees C (340-350 degrees F) on mine is about right, but it depends on the size of your fillet.

Heat up a frying pan or your roasting tray on the stove till it's quite hot, then sear/seal the meat on the outside all around. Don't add oil to the pan since there's already oil on the roll.

When roll is seared all around, put the roasting tray in the oven, or transfer the roll to whatever you're baking it in - make sure it's hot though.

With fillets I get, 25 minutes is usually good - the meat is well done on the outside but pink and just rare in the middle - you can adjust your cooking time to how you like it. I wouldn't suggest any rarer than this, though.

You'll find that a beautiful jeu comes out from the roll, which makes an excellent sauce when slightly reduced or thickened.

Good luck!

*P.S - You can make individual rolls instead of one large one - just cut the fillet into portions and tie each one up with string before cooking.