Herb Stuffed Tenderloin

750 g/11/2 lb sirloin steak, in one piece, trimmed
of fat
2 slices bread
50 g/2 oz grated Parmesan cheese
2 teaspoons chopped fresh mixed herbs or
1 teaspoon dried mixed herbs
50 g/2 oz onion, peeled and finely chopped
salt
freshly ground black pepper
1 tablespoon Worcestershire sauce

Beat the steak into a thin strip using a meat mallet or rolling pin.

Dip the bread slices into cold water, squeeze and break into small pieces. Mix the bread with the Parmesan cheese, herbs, onion and salt and pepper to taste.

Sprinkle the steak with Worcestershire sauce and salt. Spoon the stuffing on to the steak and spread evenly. Roll up the steak and tie firmly with string at intervals. Place on a piece of foil large enough to enclose it and wrap like a parcel.

Cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for about 1 hour. Remove the string before serving, sliced crosswise. This may be eaten hot or cold.

SERVES 4