Stuffed rump steak rolls

Stuffed rump steak rolls

Shopping list: 4 people, 4 slices of rump steak not cut too thin, a large or two smaller carrots, a pepper, salad, parsley, garlic, olive oil, French mustard, mayonnaise, cream and yoghurt, pepper and salt.

Method: slice the carrot and the pepper into thin narrow strips (julienne) and cook them in the olive oil until nicely tender. Add the garlic in the last five minutes (otherwise it gets too black). Sauce: mix a tablespoon of mustard, a tablespoon of cream and a tablespoon of mayonnaise. Add three tablespoons of yoghurt and pepper and salt.

Roll the vegetable mixture and a few tablespoons of sauce in the slice of rump steak. Serve it on a plate with a few leaves of salad. Pour some more sauce over the rump steak and the salad, and garnish the whole thing with some finely chopped parsley.