Cream-glazed beef involtini on roast garlic potato mash

Serves 4

Roast garlic potato mash
3 whole bulbs of garlic
Drizzle of olive oil
Salt and freshly ground black pepper to taste
750g large floury potatoes
50ml (41/2 tbsp) fresh cream
50g butter
Salt to taste
White pepper

1.  Place the three bulbs of garlic on a baking tray, drizzle with olive oil, then sprinkle with salt and pepper.
2.  Preheat the oven to 180°C, then bake the garlic bulbs for about 20 minutes or until they are brown and soft.
3.  Meanwhile, boil the potatoes until soft. Strain well. Peel the potatoes, then remove them to a strainer. Using a spatula, press the potatoes through the strainer and into a bowl, removing any lumps.
4.  Remove the garlic bulbs from the oven and remove them to a chopping board. Using a knife, squash the bulbs of garlic to loosen the skin. Peel the garlic and throw the peels away. Chop the roasted garlic and add to the mashed potato.
5.  Add the cream, butter, salt and white pepper, then mix together.

 

Beef involtini
8 small (about 70g each) beef steaks
8 slices of prosciutto
16 French beans
100g feta cheese
Olive oil

1.  Clean the kitchen counter well, then place one steak flat on the surface of the counter. Cover it with two pieces of plastic wrap. Using a rolling pin, lightly beat the steak until it is about 2-3mm thick. Repeat with remaining steaks. This is called "tenderising".
2.  After all of the steak has been tenderised, take one steak and lay it flat on the counter or a tray. Place a slice of prosciutto, two beans, some crumbled feta, and salt and pepper on the steak. Roll up the steak with the stuffing in the centre. Using a toothpick, push it through the folded-over flap of the steak to hold the roll together. Repeat for the remaining beef steaks.
3.  Heat the olive oil in a frying pan over medium-high heat. Add the beef involtinis, browning all over. Remove the involtinis to a baking tray, but save the browned flavouring in the frying pan to make the cream glaze.
4.  Preheat the oven to 180°C. Place the involtinis in the oven and cook for about seven minutes, or until the feta cheese starts to go mushy. Remove from the oven and let it rest in a warm place for two minutes.

 

Cream glaze
Flavor left in frying pan from the involtinis
100ml/1/4 cup chicken stock
50ml/4 1/2 tbsp fresh cream
Salt and freshly ground black pepper to taste

1.  Using the same frying pan that the involtinis were browned in, remove the excess fat, leaving the browned juices. Heat on medium and add the chicken stock, then let it bubble. This is called "deglazing".
2.  When the chicken stock is reduced to about 20ml, add the fresh cream and reduce just a bit, until thick enough to make a glaze sauce. Season with salt and pepper to taste.