Olive & Fetta Steak Involtini

Place the sweet potato in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

Meanwhile, combine the kalamata olives, fetta cheese, lemon zest and parsley in a small bowl and season with cracked black pepper.

Each beef rump steak should be 5 mm thick. If they’re not, place the beef rump steak between two pieces of baking paper and bash with a rolling pin or meat mallet until the correct thickness is achieved.

Spread each piece of beef rump steak with some of the fetta cheese and kalamata olive mixture. Roll up to enclose.

Heat a lightly greased medium frying pan over a medium-high heat. Add the steak parcels seam side down so that they seal. Cook, turning, for 6 minutes for medium or until cooked to your liking. Set aside and cover with foil. Rest for 2 minutes.