By Chef Peter Schintler
Serves 2
2 – Australian Wagyu beef sirloin (30g each)
2g – pea shoots (or onion sprouts)
2 – roasted red peppers, cut into thin strips
2g – pincholine green olives
2g – raw fennel, shaved
5g – fetta cheese
5g – oven-dried tomatoes
1tsp – basil leaves, julienne
1/2 – lemon, juiced
salt and pepper, to taste
virgin olive oil, to taste
Garnish
12 – arugula leaves
1tbsp – olive tapenade
2 – crostini
Combine the pea shoots, red pepper, olives, fennel, fetta cheese, tomatoes, basil leaves and lemon juice, and season with salt, pepper and virgin olive oil.
Then wrap the uncooked Australian Wagyu beef sirloin around this mixture.
Top beef rolls with arugula leaves and garnish with a tapanade crostini.
Serve immediately or retain in chiller until serving time.