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Lay the steak on a clean surface and then using a rolling pin bash the steak out flat so you have a good flat rectangle shape.
Next lay down 3 layers of clingfilm and place the steak ontop whilst you prepare the filling.
Place the cous cous into a large bowl and steam according to packet instructions. Cover with clingfilm and leave to cook.
Once cooked add all the other ingredients to the bowl. Mix together so everything is combined and then season to taste.
Season the steak with salt and pepper and then spread over the crÃ¨me fraiche and horseradish. Then make a layer with the basil leaves. This will cover up any holes you may have accidently made when bashing out the steak.
Fill with the cous-cous, then carefully and tightly roll up the steak, tucking in the ends of the steak to make sure it is all really secure and keeping as much filling in as possible. Tie the ends with a knot keeping the sides really secure too.
Repeat the exact same process with the other steak and then place both in the fridge for 30 minutes to firm up slightly.
10 minutes before the steak needs to come out of the fridge preheat a griddle pan on a high heat. Remove the clingfilm and carefully drizzle the roll with a little drizzle of olive oil.
Sear the roll on the outside for 3-4 mins on each side until golden and has lovely griddle marks.
Leave to rest on a clean board for 5 minutes and then roll up in foil. Slice on the angle in the middle and tear the foil down a little before digging in.
To watch the video for this recipe on Jamie Oliver's Food Tube, please click on the link below