These beef rolls filled with porcini mushrooms are sure to hit the spot. Buckwheat groats (kasha) are a staple in Eastern Europe, but you can just as easily substitute barley or burghul for the salad.






Skill level

Average: 5 (3 votes)


  • 30 g dried porcini mushrooms (see Note)
  • 6 (about 220 g each) beef topside steaks
  • 60 ml (¼ cup) olive oil
  • 3 garlic cloves, crushed
  • 2 small red capsicums, finely chopped
  • 2 tsp lemon zest
  • 60 g (1 cup lightly packed) fresh rye breadcrumbs
  • 1 bunch rocket, stems discarded
  • 2 tbsp plain flour
  • 250 ml (1 cup) chicken stock


Buckwheat salad

  • 200 g buckwheat groats (see Note)
  • 1 litre vegetable stock or water
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) lemon juice
  • 2 spring onions, thinly sliced
  • 2 tbsp finely chopped dill

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 30 minutes

Drink match 2010 Riddoch Merlot, Coonawarra, SA ($20)

Soak mushrooms in 200 ml boiling water for 30 minutes. Drain through a sieve, reserving soaking liquid, then finely chop.

Meanwhile, cut steaks in half widthwise to create 12 smaller steaks. Place each between plastic wrap and pound with a rolling pin or meat mallet until very thin.

Heat 1 tbsp oil in a frying pan over medium heat. Add garlic and capsicum, and cook, stirring, for 5 minutes or until softened. Transfer to a bowl. Add zest, breadcrumbs and mushrooms. Season, combining well.

Lay steaks flat, then arrange 2 rocket leaves on top of each one. Using your hands, shape a tablespoonful of the mushroom mixture into a log shape and place on top of rocket leaves. Roll up steaks and tie with kitchen string to secure.

Preheat oven to 180°C. Place flour in a shallow bowl and season. Dust beef rolls lightly in seasoned flour.

Heat remaining 2 tbsp oil in a large ovenproof casserole dish over medium heat. Working in batches, add beef rolls and cook, turning, for 4 minutes or until starting to brown. Remove with a slotted spoon and set aside. Add reserved mushroom liquid and stock to pan, and bring to the boil, scraping the bottom of the pan. Return beef rolls to pan in a single layer, cover with lid and bake for 45 minutes or until beef is very tender. If your casserole dish isn’t large enough to fit beef rolls in a single layer, change their position halfway through cooking.

Meanwhile, to make buckwheat salad, heat a saucepan over high heat. Add buckwheat groats and toast, shaking pan regularly, for 3 minutes or until slightly browned. Add stock and bring to the boil, then reduce heat to medium. Simmer, uncovered, for 15 minutes or until buckwheat is tender. Drain and transfer to a bowl. Stir in olive oil and lemon juice, then set aside to cool. Once cooled, stir in spring onions and dill.

Remove string from beef rolls and serve immediately with buckwheat salad drizzled with cooking juices.


• Dried porcini mushrooms are available from greengrocers and specialist food shops.
• Buckwheat groats are available from health food shops. Substitute barley or burghul.


Photography Chris Chen