Recipe - Rolled Sirloin Steak with Mushrooms, Leeks and Stilton

Rolled Sirloin Steak with Mushrooms, Leeks and Stilton
Serves 1

INGREDIENTS
1 sirloin steak, trimmed of excess fat
15g butter
Half a small leek, trimmed, halved lengthways and sliced
50g button mushrooms, wiped and sliced
40g Stilton cheese
1 tbsp sunflower or vegetable oil
Fine sea salt and freshly ground black pepper
FOR THE HORSERADISH CREAM
2 tsp finely grated fresh horseradish or 2 tsp hot horseradish sauce
4 tbsp crème fraiche
2 tsp freshly squeezed lemon juice
METHOD
Place the steak between two sheets of cling film and flatten by bashing with a rolling pin until about 5mm thick (see tips 1 & 2). Remove cling film the top layer of cling film and season the steak.
Melt the butter in a small pan and gently fry the leek for 2 minutes. Add the mushrooms, season and fry for 3 minutes more until lightly browned, stirring regularly. Remove pan from the heat.
Spoon the leek and mushrooms along the middle of the steak – leaving a gap of around 2cm at the ends - and crumble the cheese on top. Tuck in the ends and roll up firmly to enclose the filling. Secure with a couple of cocktail sticks.
Heat the oil in a small non-stick frying pan and cook the steak for about 5 minutes, turning occasionally until well browned on all sides and cooked to taste (see tip 3).
While the steak is cooking, mix the horseradish, crème fraiche and lemon juice in a small bowl. Season.
Place the rolled steak on a board and slice thickly. Serve with the horseradish cream and a lightly dressed salad (see tip 4).
Recipe tips
Don’t hit the steak too hard with the rolling pin or you could tear the meat, rather than flatten it.
If you don’t have a rolling pin, use the base of a small pan to flatten the steak.
Fry the steak for about 5 minutes for rare beef and longer if you prefer your meat cooked to medium.
Serve with a lightly dressed chicory and spinach salad if you like.