Summary

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

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Instructions

1. 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.
2. 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.
3. Place minute steaks between two cling film and plate.
4. 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.
5. Close with a wooden stick.
6. Heat the fat in a second pan on medium heat and brown the steak rolls on all sides.
7. Arrange the leek potatoes with the steak rolls on plates.