With a little bit of patience and know-how, this relatively simple dish will have your family and friends completely wowed. It looks fancy, it smells fancy and it tastes out of this world. For those of you who love meat and cheese, this is a match made in heaven. Tender beef is delicately wrapped around thick chunks of creamy Brie that melts and oozes out when the roulade is cut. A lovely alternative to the typical meatloaf night.

Serves 4

Ingredients
4 thin cut round tip beef steaks
Small bowl of water
1 bunch of chives (minimum 16 strands)
1 package Brie cheese
3/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 tablespoons Hoisin sauce
3 tablespoons milk

Method
Cover each steak loosely but thoroughly in plastic wrap; using a meat pounder, flatten the steaks to 1/5 inch thick. Set aside.

Microwave the bowl of water on high for 45 seconds. Dip chives in hot water for a few minutes to soften but not cook; set aside.

Cut the brie into 3 inch long matchsticks and place in the middle of pounded steak. Roll the thin steak around the brie, creating a roulade so that there is space on either side of the brie. Tie each end of the steak with 2 slivers of chive using 4 for each steak. The roulade should look like old fashioned candy in a wrapper with bow-tie sides. Sprinkle salt and pepper evenly on all roulades.

In a non-stick skillet on medium high, heat the oil and butter. Sear the roulades for a couple of minutes on each side turning over until all sides are deep golden brown. Set the roulades on serving plates.

Using the same skillet heat the hoisin sauce and milk, scraping bottom with wooden spatula until sauce is boiling. Remove from heat and spoon the sauce over the roulades. Serve immediately.