I have wanted to have a go at involtini for a while and finally have gotten around to it. This isn’t the prettiest dinner but it packs a punch with lots and lots of flavour. The other nice thing about this recipe is that it uses a cheap lesser cut of beef and as it cooks for a long time the meat is really tender and the stuffing is so tasty. The tomato sauce goes so well and takes on the flavours of any of the meat juices.
Ingredients (serves 2)
For the stuffing
- 3 garlic cloves, peeled and minced
- 50g sourdough breadcrumbs
- bunch of thyme, leaves only
- bunch of rosemary, leaves only chopped
- 50g pinenuts, toasted
- 2 tbsp grated parmesan
- 2 anchovies, roughly chopped
- 2 tbsp olive oil
For the beef rolls and tomato sauce
- 2 flank steaks
- 6 slices of prosciutto ham
- 1 garlic clove, peeled and finely sliced
- 3 shallots, peeled and finely sliced
- splash of wine
- 1 tin italian chopped tomatoes
- 2 tbsp sultanas
- Preheat the oven to 160 degrees (fan).
- Make the stuffing by adding all the ingredients to a bowl and stir well to combine.
- Lay the beef between 2 sheets of cling film and bash with a rolling pin or meat mallet until really thin.
- Lay 3 slices of prosciutto on each piece of bashed beef.
- Spoon the stuffing mixture into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
- Heat a heavy-based ovenproof pan ) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides remove and set aside.
- Add the shallots and the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
- Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes and sultanas, and season.
- Bring the sauce to the boil, then transfer the beef rolls back into the pan and transfer to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve and Enjoy!
One Comment Add yours