Sally's beef roulades with healthy coleslaw
Although all of the Living the the Max recipes are suitable as ‘everyday’ recipes, this is one that looks impressive (and tastes amazing!) and is posh enough to be served at a dinner party.
Ensure any red meat is always lean, cut off any visible fat and enjoy the fact that it is high in protein and iron.
You can serve it with delicious new potatoes.
Serves 4
Ingredients:
1 tbsp cornflourFreshly ground black pepper1 tsp garlic granules4 slices of beef rump steak, fat trimmed off4 tsp horseradish Coarse sea salt flakes2 carrots, peeled and cut into thin strips, lengthwise 1 onion, peeled and finely chopped1 celery stick, cut into thin strips lengthwise2 tbsp extra virgin olive oil450ml tomato juice5 tbsp red wine 1 tsp wholegrain mustard (miss out of gluten-free)1 generous slurp of Worcestershire sauce (miss out of gluten-free)1 tbsp redcurrant jelly
For the coleslaw
6 tbsp fat-free crème fraîche1⁄2 tsp Dijon mustard (miss out of gluten-free)2 tbsp mayonnaise1⁄2 white cabbage, tough core removed and shredded2 carrots, peeled and grated 1⁄2 onion, peeled and sliced
Method:
Preheat the oven to 150°C/gas mark 2
Mix the cornflour with the black pepper and garlic granules in a bowl, then set aside
Place the slices of beef between two sheets of clingfilm and beat with a rolling pin until they are very thin. Remove the clingfilm. Spread each slice with a spoonful of horseradish and season with black pepper and a tiny pinch of sea salt flakes.
Lay the sliced carrots, onion and celery on top and roll up each slice into a tight roll. Fasten with string or a toothpick, then roll the roulades in the flour mixture to coat.
Heat the olive oil in a large non-stick frying pan and brown the roulades on all sides
Add the tomato juice, wine, mustard and Worcestershire sauce (if using) and bring to the boil, then transfer to a casserole, cover with foil and bake for about 2 hours, until the meat is tender and the sauce has reduced. If necessary, take the foil off for the last 10 minutes, to help the sauce reduce.
To make the healthy coleslaw, mix together the fat-free crème fraîche, dijon mustard (if using), mayonnaise (not low fat – it’s not pleasant. It’s much better to have the real thing, but less of it!), shredded white cabbage, grated carrot and sliced onion.
*Serve side by side