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Italian Beef Rolls

This mouthwatering reader recipe is the ultimate cool-weather indulgence.

Italian Beef Rolls

Serves 4

1 pack Silver Fern Farms Beef Tenderloin Eye Fillet
¼ cup of pine nuts
¼ cup raisins
2 cloves garlic, finely chopped
¼ cup fresh parsley, finely chopped
¼ cup fresh basil leaves
½ cup parmesan
1 cup fresh mozzarella, sliced thinly
8 slices prosciutto or bacon
Homemade tomato sauce

Remove eye fillet from fridge and allow to come to room temperature for 30 minutes. Preheat oven to 180°C.
Slice eye fillet in half to create two thick steaks. Make an incision in each piece to form a pocket, making sure to not cut all the way through. Set aside.

In a frying pan, pour a couple of tablespoons of olive oil and add the pine nuts, raisins and garlic. Stir until the pine nuts start to change colour then add the herbs and parmesan. Remove from heat and allow to cool.

Stuff mixture into the beef pockets. Wrap each fillet with the prosciutto to secure filling.

To make tomato sauce, brown 2 diced red onions and 2 crushed cloves of garlic in 1 tablespoon of olive oil. Add ½ cup port or wine.

Let this simmer and reduce to enhance flavours. Add 2 cans of chopped Italian tomatoes, 
2 tablespoons of tomato paste and 1 tablespoon sugar. Simmer 20 minutes then add 1 tablespoon balsamic vinegar. Stir over heat to mix, then place in an ovenproof baking dish.

Place beef rolls on top of the tomato sauce in the baking dish. Top with slices of mozzarella.

Bake for 20 minutes, or until done to your liking. Remove from the oven and cover with foil. Rest for 10 minutes. Serve Italian Beef Rolls with the fresh basil leaves and the salad of your choice.

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