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Roast beef and guacamole rolls

  • 0:10 Prep
  • 0:25 Cook
  • Makes 8


  • 800g-piece beef eye fillet
  • 1 tablespoon olive oil
  • 2 ripe avocados, halved, stones removed, peeled
  • 1 small ripe tomato, finely chopped
  • 2 garlic cloves, crushed
  • 1 small fresh red chilli, halved, deseeded, finely chopped (optional)
  • 1 1/2 tablespoons fresh lime juice
  • 1 butter lettuce, leaves separated, washed, dried
  • 1/2 cup fresh coriander sprigs
  • 8 crusty bread rolls, split


  • 1
    Preheat oven to 200°C. Rub the beef the with oil and season with salt and pepper.
  • 2
    Heat a non-stick frying pan over medium-high heat. Cook the beef, turning occasionally, for 8 minutes. Transfer to a roasting pan. Roast for 15 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside for 15 minutes to rest.
  • 3
    Mash the avocado in a bowl. Stir in the tomato, garlic, chilli, if desired, and lime juice. Season with salt and pepper.
  • 4
    Thinly slice the beef. Divide the beef, lettuce, avocado mixture and coriander among the rolls. Wrap a strip of baking paper around each roll and twist to secure.

Source: taste.com.au


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