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Tex-Mex Beef Rolls With Frère Jacques

4 to 6 portions


  • 6 beef slices (inside round)
  • 1 piece (200 g ou 7 oz) of Frère Jacques, rind removed and sliced
  • 125 ml (1/2 cup) fresh spinach
  • 1 zucchini, cut in sticks
  • 1 red pepper, in thin straps
  • 1 yellow pepper, in thin straps
  • 15 ml (1 tbsp.) fresh cilantro
  • Salt and pepper to taste

Cajun sauce

  • 1 box (795 ml or 28 oz) whole stewed tomatoes
  • 1 jalapeno pepper, thinly sliced
  • 5 ml (1 tsp.) coriander seeds, crushed
  • 5 ml (1 tsp.) cumin, crushed
  • 1 garlic clove, crushed
  • 30 ml (2 tbsp.) brown sugar
  • 125 ml (1/2 cup) fresh cilantro, chopped
  • Zest and juice of a lemon
  • Salt and freshly ground pepper


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  • Place the beef slices between 2 sheets of plastic wrap and tenderize with a hammer. Season meat.
  • Place slices of Frère Jacques, some spinach leaves and 2 sticks of yellow pepper, green pepper and zucchini.
  • Add the cilantro. Form a roll and hold together with a toothpick.
  • Grill on the BBQ, sear at first on high, then cook on medium heat for about 5 minutes.
  • Slice the beef rolls and place on a plate. Serve with grilled corn and Cajun sauce.

Cajun sauce

  • Place all the ingredients in a blender and purée.
  • Pour the preparation into a saucepan and reduce by half, approximately 10 minutes. Serve as an accompaniment.



Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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