Steak Rolls Filled with Pesto on Leek Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 small steak (s) (beef minute steaks)
- 6 teaspoons, heaped pesto
- 60 g blue cheese, divided into 6 slices
- salt
- pepper
- 5 medium potato (s), peeled and cut into small cubes
- 1 leek, halved, sliced
- 1 large onion (s), cut into small cubes
- 2 spring onions, cut into rolls
- 50 ml vegetable broth, or meat broth
- 3 stalks parsley, very finely chopped
- Paprika powder, noble sweet
- nutmeg
- Fat, for the pan
Print Recipe
Pin Recipe Instructions
- Heat the fat in a pan on medium heat and fry the potato cubes on all sides. Add the onion and leek, stir-fry. Pour in the vegetable stock, reduce the heat to the second lowest level and put the lid on.
- After 10 minutes add the spring onions and cook for about 5 minutes. Season with salt, pepper, paprika and nutmeg, sprinkle with parsley, turn off the heat, but leave the pan on the stove with the lid closed.
- Place minute steaks between two cling film and plate.
- Season each steak with a little salt and pepper and brush with 1 teaspoon pesto, place 10 g blue cheese in the middle of the steak, then roll up from the narrower to the wider end.
- Close with a wooden stick.
- Heat the fat in a second pan on medium heat and brown the steak rolls on all sides.
- Arrange the leek potatoes with the steak rolls on plates.
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