Steak Roll

Good hot or cold – leftover meat makes great sandwiches.

(Serves 4)

1 lb round steak
1 Tbsp butter or margarine
1 Tbsp blue cheese
1 Tbsp fine dry bread crumbs
½ tsp salt
1/8 tsp black pepper
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp dried oregano
1 green onion
½ clove garlic
1 slice bacon
6 fresh mushrooms (optional)

Preheat oven to 275 degrees.

Trim steak; remove bone; score one side of meat by making long shallow cuts across the surface in a diamond pattern.

Into a small bowl measure butter, blue cheese, bread crumbs, salt and pepper. Rub thyme, basil and oregano in palm of hand to release flavour; add to butter. With scissors, snip in onion; crush garlic into mixture. Rub together with back of a spoon until a paste. Spread on scored side of meat, pushing down into the cuts where meat was scored.

Roll meat so that butter mixture is on inside; tie with string. (If possible, refrigerate several hours.) Place on roasting pan (I spray it first with PAM). Top with slice of bacon to baste the beef roll. Bake uncovered at 275 degrees for 1½ hours.

Remove meat to platter. Add 3 tablespoons hot water to pan drippings. Set over medium heat on top of stove; slice in mushrooms, if using. Bring to boil while stirring to scrape up brown bits in pan. Serve in a bowl to spoon over meat slices.