600g blanched in boiling water for 5 mins drained and peeled
pearl onions
75g 2.5oz
sultanas
.8 tsp
salt
1 tsp
red wine vinegar
4 tbsp
grainy mustard
4 tbsp
freshly chopped parsley
black pepper
Recipe Instructions
Put the onions, sultanas, slat, vinegar and .25 litre of water into a saucepan. Bring the liquid to boil, then reduce the heat, and simmer the mixture until the onions are golden brown and the liquid has evaporated – 15-20 mins.
While the onion compote is reducing, butterfly and pound steaks. Mix the mustard, parsley and some pepper in bowl and spread over the meat. Roll each steak into a loose bundle; tie the roulades with string to hold them together.
When the onions finish cooking, set them aside and keep them warm.
Grill or bbq the beef rolls for a total of 8 minutes. Transfer the rolls to a platter; serve the onion compote along side.
