1. Place 1 garlic clove and the parmesan into mixing bowl and chop for 8 sec/speed 8.
2. Add basil, pine nuts, olive oil and a pinch of salt flakes. Blend for 5 sec/speed 5. Scrape down and mix for 10 sec/speed 4.
3. Add more olive oil, and mix again on speed 4, if a runnier consistency is preferred. Set pesto aside.
4. Soak the currants in warm water for 10 minutes, then drain. Place the pine nuts into mixing bowl and toast for 5 min/100°C/speed 1, or in a dry pan, until lightly golden. Set aside.
5. Place the remaining garlic clove and shallot or onion into mixing bowl and chop for 2 sec/speed 5.
6. Scrape down and add half of the butter. Sauté for 2 min/100°C/speed 1.
7. Add the beef stock to the mixing bowl, place potatoes into the Varoma dish and set into position. Cook for 25 min/Varoma/speed 2.
8. Trim fat from the steaks and pound to about 5mm thick; either use a meat mallet or place the steak between two layers of cling wrap and pound with a rolling pin. Season steaks with salt flakes and black pepper. Spread one side of the steak with pesto and sprinkle with the currants and pine nuts, leaving a 1cm perimeter around the edge. Roll steaks and secure with a toothpick. Alternatively, roll steaks inside large sheets of cling wrap to make firm sausage shapes, and tie cling wrap at both ends.
9. Place on Varoma tray (or, if cooking later, set aside in the refrigerator). Place Varoma tray with beef in place above potatoes and cook for 3 min/Varoma/speed 2.
10. Add the broccolini and cook for a further 5 min/Varoma/speed 2. When time has elapsed, check if potatoes are cooked. If they are, set beef, potatoes and broccolini aside to keep warm. If potatoes need more time, set beef and broccolini aside and cook potatoes for another 5 min/Varoma/speed 2. Remove Varoma once potatoes are cooked.
11. Add plain flour, remaining butter, port or red wine and the grain and Dijon mustards to the beef stock remaining in the mixing bowl. Cook for 4 min/100°C/speed 4/MC off, with the simmering basket resting on the mixing bowl lid, or until sauce has thickened. Adjust seasoning.
12. Remove cling wrap or toothpick from beef. If desired, brown the beef rolls in a little oil in a frypan over moderate heat. Slice each roll into 3 to 5 pieces.
Serve with potatoes, broccolini, mustard sauce, and red chilli slices, if desired.