BEEF AND SPINACH ROULADE

INGREDIENTS:  Serves 1-2

140g  round beef steak, pound to 1/8 inch thick
15g  spinach, rinsed and roughly chopped
2   cloves garlic, chopped plus 2 cloves garlic, minced
5g  sun-dried tomato, roughly chopped
For the fresh tomato sauce:
20g tomato, seeded and diced
2g  basil, chopped
5g  minced onion
2  tsp  olive oil
Salt and pepper, to taste

Method:

• In a saucepan, add diced tomato and basil over medium heat until the tomato turns to a soft pulp. Meanwhile, in a high-medium skillet, saute onion and minced garlic in 1tsp olive oil until onion is translucent.
• Add sauteed onion to tomato pulp, season with salt and pepper. Let it simmer on low heat for 2 hours. Set aside. For beef roulade, rub olive oil, salt, pepper and chopped garlic into the steak.
• In a saucepan, saute spinach and sun-dried tomato, drain, layer on steak and roll up tightly. Tie steak with a clean string.
• Roast in an oven at 177C for 20 minutes. Slice when cool. Serve with fresh tomato sauce.