Creamy roulades filled with basil and sun dried tomatoes

I would not say I have been eating bad food this past week it’s been more like I have skipped a lot of meals. So last night I wanted to make something more festive. Normally¬†I don’t ¬†eat dairy and this is the first time since the new year had a creamy sauce and it was absolutely divine!


1 pound/500 grams Sirloin tip steak thinly cut

garlic powder

salt and pepper

Philadelphia Cream Cheese

Sun dried tomatoes in oil

fresh cut basil

tooth picks

Creamy sauce

1/2 cup of whipping cream

splash of chanterelle fond or beef bouillon

splash of soy sauce (gluten-free)

garlic powder


Fresh thyme

Roasted vegetables

Sweet potatoes




Olive oil

Chili flakes

Salt and Pepper

How to: I started with seasoning the meat with salt, pepper and garlic powder followed by spreading the cream cheese, basil and the sun-dried tomatoes. Roll up the meat and attach a toothpick to hold it together. Fry the meat in a frying pan until it has a nice browning to it.


Meanwhile cut the vegetables and roast them in the oven at 400F/200C for about 15 minutes or until they are done.

Mix all the ingredients for the sauce and pour over the meat and let it simmer for a few minutes before serving.

My kids are not to keen on sun-dried tomatoes or sauce so I made their meat only with the cream cheese and removed them from the frying pan before I added the sauce.