30 minutes
8-10 minutes
6
Ingredients
6 x 100-150 g Scotch Beef PGI minute steaks
2 tbsp wholegrain mustard
FOR THE STUFFING
1 large onion, thinly sliced
1 clove garlic, finely chopped
150 g smoked bacon lardons or pancetta
1 stick celery, finely diced
2 tomatoes, diced
3 tbsp soft breadcrumbs
2 tbsp shredded beef suet
1-2 tsp dried herbs de Provence or 2tbsp chopped fresh herbs, e.g. parsley,chives and thyme
Finely grated zest of 1/2 lemon
Salt and pepper
FOR THE SALSA
3 ripe tomatoes, diced
1 medium red onion, finely diced
3 small gherkins, finely diced
1 tbsp olive oil
1 tbsp White balsamic vinegar
Salt and pepper
Cooking Method
These can be made with other less expensive cuts of meat such as topside, especially if you cook them in a casserole dish or slow cooker with some tasty tomato based sauce ( homemade or off-the-shelf). Slower cooking will render the meat tender whereas high temperature cooking may tighten the meat fibre and make them tough.
Even better, get your friendly butcher to thinly bash the steaks, they have all the equipment for it and it will save you lots of time!