Tenderised Beef Rolls


  • 4-6 tenderised steaks
  • freshly ground sea salt
  • freshly ground black pepper
  • 150g Cumberland Streaky Bacon
  • 1 small onion, finely chopped
  • ½ clove of garlic
  • ½ bunch of celery
  • handful of mushrooms
  • ½ leek
  • sprig of thyme (use more if you like the thyme flavour)
  • 1t celery seed


  1. Sprinkle with pepper and salt, set aside for use.
  2. Preheat oven to 180ºC.
  3. Cook bacon in large skillet until crispy.  Remove to paper towel and retain grease.
  4. In same skillet, saute onion and garlic in bacon grease for 3-5 minutes.  
  5. Add celery, mushrooms, leeks, spinach, thyme, and celery seed.  Saute for 5-8 minutes.
  6. Chop bacon into small pieces.  Combine all filling ingredients in bowl and allow to cool slightly.  
  7. Lay out each steak and spread mixture across surface to within an inch of the edge.  Roll up to most uniform shape.  Use a few toothpicks to hold roll in shape.
  8. Place rolls in greased baking dish and pour broth over steak.  Bake for 45 minutes to 1 hour covered.
  9. Remove cover and spoon stock over tops of steak.  Bake uncovered for another 15 minutes.