Roast Beef Roulades

Method

1 Make small incisions all over the beef and insert the garlic slivers. Mix together the celery salt, ground mace and black peppercorns and rub 15ml (1 level tbsp) of the mixture all over the beef, reserving remainder.

2 Heat a frying pan and sear the beef on all sides. Place in a roasting tin and surround the with onion, reserved seasoning, horseradish and 15ml (1tbsp) oil. Cook at 200°C (180°C fan) mark 6 for 1hr (see Cook’s Tip).

3 Remove the beef from the roasting tin and set aside for at least 4hr until cool. Meanwhile, thinly slice the aubergines lengthways and brush the slices lightly with remaining olive oil. Heat a large non-stick frying pan and cook the aubergine slices in batches until golden on both sides; remove and allow to cool.

4 To assemble the roulades, thinly slice the beef. Lay a few aubergine slices on the worksurface, grind over a little sea salt and place a slice of beef on top of each. Spread each slice of beef with wasabi or horseradish sauce and top with a few rocket leaves. Roll up tightly from the short end and secure with cocktail sticks, if you like. Garnish with oregano and serve.

PREPARE AHEAD
Up to two days ahead, complete to the end of step 3. Wrap and chill the beef and aubergine slices separately. Up to one day ahead, complete the roulades, cover and chill.

TO SERVE
Arrange on a serving plate, garnish and serve.

COOK’S TIP
Cook the beef for 15min per 450g (1lb) plus 15min for rare beef. Cook for a further 5min per pound for medium and a further 10min per pound for well done