- 1 onion
- A bunch of wild asparagus
- 2 thin beef steaks for each person
- 50gr of quince jelly
- A slice of Gouda cheese for each beef steak.
- White Wine
- Thick thread
- Olive Oil
Strech each steak over a cutting board and cover it with plastic wrap. Then, hit the steak a little bit with the botton of a glass to make it smoother and pliant.
Remove the plastic wrap, add a pinch of salt over the surface of the steak, put a slice of Gouda cheese in the middle of it and then add around 10gr of quince jelly. Upon this, roll the steak into a cylinder shape and tie it so that it doesn’t unwind.
Heat olive oil in a frying pan and place the beef cylinders in it after having added a pinch of pepper over them. Cook them on a low heat in order to cook them thoroughly throughout.
Around 5-7 minutes before taking them out of the frying pan add a bit of white wine and let it coddle.
Chop the onion and the wild asparagus and fry gently with a little olive oil and a pinch of salt until the onion gets lightly browned.
Finally, serve the beef cylinder with the onions and wild asparagus.