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Sirloin rolls with squash pickle
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 363
  • Fat about 10g
  • Carbohydrates about 13g
  • Protein about 31g
Author: Ivo Adam
This is needed
This is needed for 4 people
Squash pickle
  • 2 dl water
  • 1 cinnamon stick
  • 1 dl white wine vinegar
  • 1 red chilli, halved, deseeded
  • 1 tbsp Dukkah (spice mix)
  • 1 tsp sugar
  • 0.5 tsp salt
  • 200 g squash (e.g. Hokkaido), cut into approx. 1 cm cubes
Polenta slices
  • 2.5 dl beef bouillon
  • 50 g medium-fine polenta (Fine Food semolina with truffles)
  • 150 g Mozzarellas di bufala (buffalo mozzarella), cut into 8 slices
  • 0.5 tbsp clarified butter
Meat rolls
  • 2 beef entrecôtes (e.g. Fine Food Limousin sirloin, each approx. 220 g), fatty layer removed
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp clarified butter
  • salt to taste (e.g. Fine Food Murray River Salt Flakes)
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And that's how it's done
And that's how it's done
Squash pickle
Bring the water and vinegar to the boil along with all the other ingredients up to and including the sugar, season with salt. Add the squash, continue to cook for approx. 2 mins., leave to cool in the liquid.
Polenta slices
Bring the stock to the boil in a pan. Stir in the polenta, simmer for approx. 30 mins. over a low heat, stirring occasionally to form a thick paste. Spread the polenta approx. 2 cm thick in a square tin (approx. 2 l), leave to cool. Cut the polenta into 8 rectangles. Heat the clarified butter in a non-stick frying pan. Fry the polenta slices in batches for approx. 3 mins. on each side. Top with the mozzarella.
Meat rolls
Halve the meat crosswise and then lengthwise. Place the pieces of meat between cling film and pound flat using the base of a pan, season both sides. Arrange the polenta slices on the pieces of meat, roll up tightly. Heat the clarified butter in a non-stick frying pan. Fry the meat rolls for approx. 5 mins. all over, season with salt. Serve with the squash pickle.