Ingredients

• 8x 100g beef minute steaks
• 80ml (1/3 cup) olive oil
• 100g butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 200g button mushrooms, halved
• 200g Swiss brown mushrooms, halved
• 300g green beans, trimmed
• 160ml (2/3 cup) white wine

Ricotta stuffing

• 180g (3/4 cup) firm ricotta, (see note) drained
• 35g (1/3 cup) dried breadcrumbs
• 2 tablespoons finely grated parmesan
• 1/4 cup mint leaves, finely chopped
• 1 egg, lightly beaten
• 1 lemon, zested
• 1 clove garlic, crushed

Method

• Step 1 To make stuffing, combine all ingredients in a bowl and season with salt and pepper.
• Step 2 Using a meat mallet or rolling pin, pound steaks until 5mm thick. Place 2 tablespoons stuffing along a long edge of 1 steak and roll up tightly. Secure with a toothpick at each end. Repeat with remaining stuffing and steaks.
• Step 3 Heat 2 tablespoons oil and 50g butter in a large, heavy-based frying pan over medium–high heat. Add roulades and cook, turning frequently, for 5 1/2 minutes or until browned all over and almost cooked through. Turn off heat and rest.
• Step 4 Heat remaining 2 tablespoons oil and 50g butter in a large frying pan over high heat. Add onion and garlic, then cook for 3 minutes or until softened. Add mushrooms and beans, and cook, tossing occasionally, for 3 minutes or until mushrooms start to brown. Add wine and cook, tossing occasionally, for a further 5 minutes or until wine is reduced by half, then season.
• Step 5 Divide mushroom mixture among plates. Remove toothpicks from roulades, slice in half, then place on mushroom mixture to serve.