' Blind finches' in beer gravy (blinde vinken)

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Serves 4

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins








Ingredients

For the filling250g/9oz minced pork1 free-range egg yolk1 tsp dried sage2 shallots, finely chopped1 tbsp chopped fresh curly parsley 1 heaped tsp Dijon mustardsalt and freshly ground black pepper, to tasteFor the steak4 thin slices boiled ham4 x 85g/3oz sirloin steaks, flattened with a meat mallet or rolling pin25g/1oz butter1 tbsp vegetable oil12 shallots, quarteredsalt and freshly ground black pepper150ml/5fl oz good quality Belgian beer or ale For the beurre manié (to thicken) 50g/2oz butter2 tsp flour

Method

1. For the filling, place all the filling ingredients into a large bowl and mix together.2. For the steak, place a slice of ham on top of each piece of flattened steak and top with a quarter of the filling.3. Fold the steak over the filling and tuck the ends in to make a parcel. Tie with cooking string to help keep in shape.4. Heat the butter and the oil until hot, but not smoking, in a large frying pan. 5. Add the meat parcels and cook for about ten minutes, until browned all over.6. Remove the meat from the pan and add the shallots. Cook for about five minutes, until brown.7. Return the meat to the pan, season with salt and freshly ground black pepper and add the beer. Bring to the boil, then reduce to a gentle simmer. Cover and simmer for ten minutes. Turn the meat over and simmer for another 8-10 minutes. Place the meat parcels onto a warm plate and set aside.7. For the beurre manié, blend the butter and the flour with a fork, then gradually whisk the beurre manié into the gravy to thicken it. Add more beer if the gravy is too thick. 8. Pour the gravy over the meat and serve.