• 8 small steaks thigh until about 6 inches x 3 inches (15 cm x 7.5 cm)
• 2 tablespoons (30 ml) vegetable oil

• 2/3 cup (160 ml) finely chopped fresh parsley
• 4 tablespoons (60 ml) prepared horseradish
• 2 Teasponn (8 ml) Dijon mustard
• 1Teaspoon (4 ml) coarsely ground black pepper
• 1 beaten egg

1. Place steaks on a work surface and flatten with a mallet if they are not big enough. Spread a thin layer of stuffing with horseradish and parsley to tenderize steaks. Roll them to create and seal Paupiettes with string or toothpicks.
2. Heat oil in a large skillet over medium-high, and enter the Paupiettes about 12 minutes in total in turning frequently. Bake a little longer depending on the desired cooking. Paupiettes Remove from pan and serve two per serving. Serve with corn kernels and peppers sautéed in different colors.

1. In a small bowl, mix well with the back of a fork, all the ingredients. Book cool until use

4 Servings