Pannequet of Belgian Blue Beef

Description
A Pannequet (from the same root word as pancake) is like a small stuffed crêpe. The Pannequets in this recipe can be served as an hors d 'oeuvre or as an appetizer. To accentuate the unique taste of Belgian Blue Beef, the «crêpe» is replaced by a thinly sliced sheet of Beef, «carpaccio» style.

Pannequets

 * 400 g / 14 oz filet or inside round of Belgian Blue beef
 * 1 tbsp capers
 * 1 tbsp Dijon mustard
 * 2 tbsp chopped parsley
 * 1 tbsp mayonnaise
 * ½ red bell pepper cut into fine dice
 * 1 diced green onion
 * salt
 * fresh ground pepper
 * tabasco sauce
 * Worcestershire sauce

Marinade

 * 50 g / 2 oz fresh goat cheese
 * 5 tbsp olive oil
 * 2 tbsp balsamic vinegar
 * 4 – 5 basil leaves
 * 4 dried tomato slices cut into small cubes
 * salt, pepper

Directions

 * 1) Wrap the cut of meat in plastic wrap and place in the freezer for approximately 2 hours (this will facilitate thin slicing).

Marinade

 * 1) Prepare the marinade by mixing all ingredients and leave to infuse.

Assembly

 * 1) When ready, cut 8 thin slices of Belgian Blue beef carpaccio style (wafer thickness), delicately place them on a sheet of waxed paper and keep in the fridge.
 * 2) Grind or chop the remaining meat to which you add all other ingredients.
 * 3) Season to taste.
 * 4) Divide this mixture amongst the thin slices of beef.
 * 5) Roll the slices around the mixture to form small cylinders.
 * 6) Place the completed pannequets in the marinade and leave an hour before serving.
 * 7) Turn frequently while marinating.