Serves 1 Prep time: 10 mins Cooking time: 45 mins Ingredients 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 Preparation 1. 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. From: Gulfnews