Print 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
- 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 & 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
- Combine all the filling ingredients in a small bowl.
- 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
- wooden toothpicks and a piece of string tied lengthways.
- 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: 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.
- Add the chopped tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes.
- 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.
- Add the parsley and basil and simmer for another 2 minutes. Season and serve with rice and a green salad.
