Beef voltini
Beef
Beef voltini
The worst thing you can do with frying steak is fry it. It's cut from the round of the hind leg and, despite its name, is not a value for money alternative to more expensive grilling steak.
Ingredients
main
- 400g (4 slices) frying steak
- 3 tbsp olive oil
- 4 slices prosciutto ham
- 4 slices firm, flexible cheese (e.g. Cornish
- gouda)
for the filling
- 2 tbsp fresh breadcrumbs combined with
- 2 tbsp milk (soak for at least 20 mins)
- 2 tbsp Parmesan, greated
- 2 tbsp pine nuts or, if you're feeling
- stingy, sunflower seeds and raisins
- 2 garlic cloves, crushed to a paste
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh rosemary, chopped
for the tomato sauce
- 1 onion, chopped
- 1 garlic clove, minced
- 150ml red wine
- 2 tins chopped tomatoes
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
Method
main
-
Step 1
Combine all the filling ingredients in a small bowl.
-
Step 2
Tap out the slices of steak until they're about 5mm thick. Sprinkle with salt and pepper. Lay a slice of proscuitto on each slice of beef, followed by a slice of cheese and then place 2 tablespoons of the filling in the centre. Roll up into parcels and secure with
-
Step 3
wooden toothpicks and a piece of string tied lengthways.
-
Step 4
Heat the olive oil in a casserole over medium-high heat. Add the beef rolls, turning carefully until brown all over. Transfer the rolls to a plate and set aside.
Make the sauce
-
Step 1
Add the onions and garlic to the casserole and sauté until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.
-
Step 2
Add the chopped tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes.
-
Step 3
Return the beef rolls and add just enough water to the pot so the beef rolls are just covered. Return to a boil, reduce the heat to low, cover, and simmer gently for an hour and a half.
-
Step 4
Add the parsley and basil and simmer for another 2 minutes. Season and serve with rice and a green salad.
