25 Days of Christmas Recipes, Day 4: Posh Pig-in-Blanket Stuffed Beef

Day 4 and we’ve hit a controversial one. For me personally, and my Mum and sister, beef should always be served medium/medium rare. We love it red but, having cooked beef for big events before and having to deal with other people (mainly my Dad and his side of the family) who want it well done and as brown as possible this is my ‘compromise’ recipe. It isn’t as red and juicy as I would like it but with the extra fillings it takes a well done piece of meat and makes it flavoursome. It also allows you to use cheaper steaks and still get a flavourful creation to decorate your table. So yes, it’s not perfect, but if you’re cooking steak for people who like it cooked many different ways it’s a perfect compromise that doesn’t compromise on flavour.

Ingredients:

• 4 Grilling Steaks
• 8 Slices of Parma Ham

FILLING

• 250g Good Quality Sausage Meat
• 1 Onion, chopped
• 100g Pre-cooked Chestnuts, chopped
• 50g Dates, chopped
• 1tbsp Grain Mustard
• Handful of Fresh Parsley
• Salt and Black Pepper
• 1 Whole Medium Egg

Method:

1. Make your filling. Slice your onion thinly.
2. Put sunflower/veg oil in medium sized pan and put on medium heat.  Add onions and cook until soft, golden brown and translucent.
3. Put sausage meat, dates, chestnuts, cooked onions and parsley in a bowl, season to taste and mix together with hands so it is fully combined.
4. Add the egg and continue mixing.
5. Put 2 sheets of clingfilm onto your cooking surface. Lay your ham along the clingfilm, overlapping each slice.
6. Put the steaks in some clingfilm and carefully flatten them out until 0.2cm thick.
7. Lay the steaks over the ham.
8. Put the filling in a sausage shape down the centre, making sure you have sufficient ham to totally encase the filling when you roll it up. Use the clingfilm to roll it up and tuck in the ends of the ham so it is fully enclosed. 
9. Wrap up completely with the clingfilm (tying the ends if you can) and then put in fridge for at least an hour (can be left for a few hours to finish nearer service).
10. When you’re ready for dinner, preheat oven to 200 Degrees C/Gas Mark 6.
11. Remove the beef from the fridge ten minutes before you put it in the oven.
12. Line a large, edged tray with baking paper or a silicon mat.
13. Take the beef out of the clingfilm and place it onto your lined baking tray seam-side down.
14. Put in the oven and cook for 20-23 minutes until the roll is slightly brown and hot throughout. 
15. Slice at the table, or plate slices in the kitchen and enjoy.