Pannequet of Belgian Blue Beef marinated in fresh goat cheese and dried tomatoes

To serve four

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.

The Pannequets 

• 400 g or 14 oz Filet or inside round of Belgian Blue Beef
• 1 tbsp Capers
• 1 tbsp Dijon mustard
• 2 tbsp Chopped parsley
• 1 tbsp Mayonnaise
• 1/2 Red bell pepper, finely diced 
• 1 chopped green onion
• Salt, fresh ground pepper, tabasco sauce, Worcestershire sauce  

The Marinade 

• 50 g or 2 oz Fresh Goat cheese
• 5 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 4-5 Basil leaves, finely chopped
• 4 Dried tomato slices, finely diced
• Salt, pepper 

Method:

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

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

Grind or chop the remaining meat and mix in all other ingredients.  Season to taste.

Divide this mixture among the thin slices of beef. Roll the slices around the mixture to form small cylinders. Place the completed Pannequets in the marinade and let sit for an hour before serving. Turn frequently while marinating.

Recipe by Luc Gielen, Owner of the Restaurant Le Sans Pareil.