BOERE GORDON BLEU
250 – 300 g rump steak
salt and pepper to taste
Filling:
1 tub smooth cream cheese
¼ onion, finely chopped
1 tablespoon garlic chives, finely chopped
½ cup Cheddar cheese, grated
1 teaspoon smoked Spanish paprika
1 pack bacon, fried and chopped
100 g biltong, finely chopped
Add the ingredients for the filling in a bowl and mix until combined. Set aside.
Flatten the steak using your mullet and cut off any excess fat or sinew. Add salt and pepper to taste.
Spread the filling onto the flattened steak and roll the meat with the filling like a Gordon blue. Grill the steak on a very hot skillet to char. Place the sealed steak roll in a preheated oven at 240ºC for 10 min. Less or more, depending on how you like your steak done. Serve with chips and or a salad.
Recipe and photo: Werner Pretorius
Done