ingredients

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• ✓1/4 cup Philadelphia Cream Cheese
• ✓3-4 slices of rump steak, fat removed
• ✓1/2 medium zucchini, sliced thinly
• ✓4-5 button mushrooms, sliced thinly
• ✓1 brown onion, sliced thinly
• ✓2 large handfuls baby spinach
• ✓1-2 garlic cloves, crushed
• ✓4-5 fresh basil leaves, torn
• ✓2-3 cups napoletana sauce
• ✓Fresh chives, to garnish
• ✓Olive oil, for cooking

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Remove the fat off the rump steak and place a sheet of baking paper over the top. Use a meat cleaver to tenderise the meat completely. You want it as thin as possible! If the steak is large, slice in half so you now have two pieces to fill.

3. 3

   In a small pan, heat a splash of olive oil over a medium to high heat.

4. 4

   Add zucchini, mushrooms, brown onion into the pan and cook for 5-7 minutes. Once 3 minutes has passed, add the garlic and continue to cook for the remaining time.

5. 5

   Laying the beef steaks out flat, smear a generous amount of cream cheese and then add a small portion of the veggie mixture (enough to be able to roll up closed).

6. 6

   Add a small amount of baby spinach and a few torn basil leaves and begin to roll up, enclosing with a toothpick. Repeat with all steaks.

7. 7

   On a large pan, heat a small splash of olive oil and lightly sear each beef roll.

8. 8

   In a deep baking dish, add the beef rolls and pour Napoletana sauce over the top. Ensure the beef rolls are half submerged in the sauce, if not - add more.

9. 9

   Cover with foil and place into the oven for 45 minutes.

10. 10

    Garnish with fresh chives and eat!