Beef voltini

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Beef voltini

Main Serves 4 2h 20 min
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.



  • 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


Prep time: 20 min
Cooking time: 2h


  • 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.

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