recipe & photo credit @_jos_kitchen
Let's just take a minute to admire these balsamic glazed mini beef roulades I whipped up last night 😋
Tender sirloin beef, wrapped around sautéd peppers/capsicum, onion and brie then finished off with a homemade sticky balsamic glaze. The flavour combo was just tantalising.
To make these simply slice 8 thin (1/2cm thickness) sirloin slices from a sirloin roast. Season the thin steaks with salt and pepper.
In a small skillet sauté 1/2 a sliced red capsicum/pepper, 1/2 a sliced onion with a teaspoon of smokey paprika for a few minutes in a little olive oil.
Slice up 8 wedges of brie, let's face it, melted brie and balsamic vinegar are a match made in heaven. Well, I think so anyways 😂
Lay out the 8 seasoned steaks, place a slice of brie on each steak and divide the sautéd capsicum/ onions between the 8 servings. Carefully roll up each steak, securing the end with a toothpick.
To make the balsamic glaze you will need
2 Tablespoons of finely diced/grated onion
2 Tablespoons of butter
1/4 C @stickybalsamic reserve balsamic vinegar
1/4 C beef stock.
In a small saucepan melt the butter and cook onion until translucent. Add the stock and sticky balsamic reserve and bring to a simmer. Reduce liquid by half and it should start to thicken and become sticky.
Heat a large skillet and cook the mini steak roulade's, turning to cook all sides. As the steak is thin, they won't need long at all. Pour over the sticky balsamic glaze and fry for a further 60 seconds. Now your ready to eat!
Pour any left over balsamic glaze from the pan over the mini steak roulades and serve up with a creamy mash!