Eggy beef roll-ups

Preheat the oven to 200°C.

Rub the teriyaki sauce over
the fillet. Heat a pan over
high heat and sear beef on
all sides.

Transfer to an
ovenproof dish and roast
for 20 minutes. Leave to
cool. Cut into thin slices.

Mix together the
coriander, beaten eggs and
seasoning. Heat a small
non-stick pan over medium
heat.

Spoon a little of the
egg mixture into the pan
and cook for 1 minute. Flip
over and cook on the other
side.

Cut the nori sheets
into strips about 2cm wide.
Place strips on a surface,
then lay an omelette on
top of each.

Layer slices
of beef in the middle and
top with cucumber. Roll
up from the bottom. Serve
cold with extra teriyaki
sauce to dip.