Preparation Time: 90 Minutes
4 Rump Steaks (a about 250g, at least 2.5 cm thick)
125 g Double Cream Cheese
Hela Seasalt and Hela Black Pepper
Young Spinach Leaves, to serve
For the Parsley-Chili-Butter:
75 g Soft Butter
1 tsp. Chili Flakes
2 tbsp. Chopped Parsley
- For the chili parsley butter, thoroughly mix the ingredients in a bowl. Form the spiced butter into a roll and place it on a piece of sandwich paper. Roll up the paper, twist the ends. Cool the butter for at least 1 hour.
- Cut a pocket into each side of each steak with a sharp knife. Put some cream cheese in each bag.
- Heat up the grill. Salt and pepper the steaks. Grill on high heat for 3 minutes on each side, turning once. Remove from the grill, place on a plate and leave to rest in a warm place for 5 minutes.
- Arrange on spinach leaves, cover each with a slice of chili parsley butter and serve.