makes about 20
1 pound beef fillet, 3 inch in diameter
3 tablespoons olive oil
1 1/2 tablespoons horseradish cream
1 1/2 tablespoons wholegrain mustard
1 zucchini, cut into fine strips
1 small carrot, cut into fine strips
1 small red capsicum, cut into fine strips
1 cup Snap peas, cut into fine strips
1. Preheat the oven to moderately hot 200°C (400°F) Gas 6. Trim the beef of excess fat and sinew and brush with a little of the oil. Heat a heavy-based skillet over high heat and brown each side of the beef fillet quickly, to seal in the juices. Transfer to a baking dish and bake for 20 minutes. Remove and set aside to cool.
2. Slice the cooled beef very thinly. Combine the horseradish cream and the mustard, then spread a little over each slice of beef.
3. Heat the remaining oil in a pan and cook the zucchini, carrot, pepper and snow peas quickly over high heat, and then allow to cool.
4. Place a small bunch of the cooked vegetable strips on the end of each beef slice and roll up. Arrange on a platter and serve.
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The beef can be cooked and the vegetables prepared up to 2 hours in advance. Don't cook the vegetables or fill the rolls any earlier than 30 minutes before serving.