Published: 27-May-2012 (03:19); Viewed: 1957; Difficulty: 5 out of 10
Many beef cuts have very tender meat but not contain enough fat for proper frying or grilling. In this case the optimal solution will be infuse extra fat into meat. Furthermore, you can use flavoured fat. In this recipe we will use milk fat or butter with wild mushroom flavours.
Tender meat. Personally I prefer to use whole rib eye.
Buttery mushroom paste.
Milled black pepper
Slice meat along the grains into a long 5 mm thick stripes.
Spread butter paste on on side of each meat stripe.
Make a rolls from these meat stripes.
Lock each meat roll with bamboo pin. Sprinkle rolls with freshly milled salt and black pepper.
Preheat non-stick pan and fry all rolls on their bases for about 2 minutes. If your pan is not perfect, you can add a drop of olive oil. After two minutes the butter will melts and it will be very easy to fry.
Fry meat rolls occasionally stirring for another 5-8 minutes.
Serve, but be careful about bamboo pins.
tips and tricks
Much better results will be achieved if these meat rolls will be grilled on the real charcoals.