Ingredients :
- 6 tbsp Filippo Berio
- Extra Virgin Olive Oil
- 75g pine nuts
- 2 garlic cloves, crushed
- 75g Parmesan cheese, grated
- 2 tbsp fresh chopped flat leaf parsley
- 2 tbsp chopped fresh basil
- 4 x 100g thin-cut steaks
- 4 slices Parma ham, halved
- 450g fresh tomatoes, peeled and chopped
- 150ml red wine
- Pasta to serve
Instructions :
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Heat 1 tbsp of the olive oil, add the pine nuts and
cook for 1 minute, stirring until golden and toasted. Cool then roughly chop the nuts. Mix the pine
nuts, garlic, cheese, parsley and basil together in a bowl with 1 tbsp of the olive oil. Season with
black pepper.
2. Place the steaks on a board, cover with cling film and use the end of a rolling pin to beat the steak
until it is really thin - about 5mm thick cut each steak into two pieces. Top each piece of steak with
a slice of ham. Spoon the cheese mixture over one end of each steak. Roll up, enclosing the filling
and secure with cocktail sticks.
3. Heat the remaining oil in a frying pan. Add the beef rolls, fry for 6-8 minutes, turning until browned.
Transfer to an ovenproof dish. Add the tomatoes to the pan and cook for 2-3minutes. Add the
red wine and simmer for 2 minutes until the sauce has thickened. Pour the tomatoes over the beef
rolls and bake for 10 minutes. Serve with hot pasta with fresh basil and parsley
