Beef fillet rolls
Rotolini di filetto
Valentina Harris
SERVES 4
Preparation 20 minutes
Cooking 1 minute
This is one for those people who like very rare or even raw meat, such as carpaccio - it's a little fiddly, but delicious and really effective. Very fresh, tender beef is essential. This makes a really impressive little snack to serve to your guests with a glass or two of spicy red wine, or a glass of Prosecco. It is more of an antipasto than a canapé, so you could serve some really good crusty bread to almost turn it into a light meal.
1 lime
1 avocado
sea salt and freshly milled black pepper
1 head of celery, washed thoroughly
1 red pepper, washed
400g very finely sliced fillet of beef
a small bunch of chives, washed
4 tbsp extra-virgin olive oil
Squeeze the lime. Peel and stone the avocado, then mash it with salt and pepper and half the lime juice. Remove all the celery stalks except for the tender, paler central sticks. Cut these into small, thin matchsticks. De-seed the pepper and cut it into matchsticks like the celery.
Lie the beef fillet slices on the worktop and spread with the avocado and lime mixture. Arrange a few celery and pepper sticks on top of the avocado. Roll up each slice of meat, enclosing the avocado, celery and pepper inside. Tie each roll closed at each end with a long, strong chive. Mix together the olive oil with salt and pepper and the remaining lime juice.
Quickly sear the rolls on the barbecue or in a very hot dry pan or grill pan, for no more than 20 seconds, just to char the meat slightly all over, then serve, doused with the olive oil and lime dressing, on top of a bed of lettuce leaves.
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