Alive and Cooking

Rump Steak Roulade

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1kg rump steak
500g minced beef
½ brown onion finely chopped
2 tbsps tomato paste
1 tsp crushed garlic
½ cup chopped parsley
½ cup chopped basil
½ cup chopped kalamata olives
Salt and pepper
½ glass of red wine
2 cans crushed tomatoes


1. In a large mixing bowl combine the minced beef, chopped onion, tomato paste, crushed garlic, chopped herbs and olives then massage until all combined.

2. Using a meat mallet bash the rump steak until it is thin enough to wrap your mince.

3. Spread the thin rump steak onto the bench, then spread the mince mixture all over the surface (but not to the edges), and roll it up, making sure you tuck the edges in as you go. Secure the roulade with skewers.

4. Place the rump roulade into a large baking tray, pour over the tomatoes and red wine, cover with a lid and bake for about 1 hour at 230 degrees.

Rump Steak Roulade