Apricot stuffed beef

    200g: beef striploin steak     20g: fresh herbs (thyme, rosemary, basil)     50ml: olive oil     100g: dried apricots, chopped     50g: onion, chopped     100g: pink peppercorns     100g: demi glaze sauce     100g: mashed potato     100g: steamed vegetables     salt and pepper . Beat steak with a mallet to flatten it. Season with herbs, salt and pepper, and drizzle with 45ml of the olive oil. 2. Place steak on a flat surface and place apricots over it. Roll up tightly to form a roulade and tie with butcher’s string. 3. Sear rolled meat in a hot pan over a high heat and then reduce heat to produce jus. Cook for 15 minutes on each side and remove meat from pan. Reserve jus. 4. Meanwhile, in another pan, heat remaining 5ml olive oil and sauté onion until golden brown. Add pink peppercorns, reserved jus and demi glaze. Cook for 5 minutes. 5. To serve, cut beef roll into five slices. Serve with pepper sauce, mashed potatoes and steamed vegetables.