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Beef braciole (Italian beef rolls)
Beef braciole (Italian beef rolls)
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your steak dinner with rolled Italian-style steaks filled with herbs, pine nuts, and wrapped in prosciutto.
Ingredients:
  • 6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed
  • 40.00 ml finely chopped flat-leaf parsley
  • 2 garlic cloves, crushed
  • 40.00 ml finely grated parmesan cheese
  • 40.00 ml toasted pine nuts
  • 6 slices prosciutto, halved widthways
  • 36.40 gm olive oil
  • 125ml red wine
  • 500.00 ml tomato passata (see note) (sieved tomatoes)
  • 62.50 ml sliced basil leaves, shredded
  • Salt, to season
Instructions:
  • Flatten the steaks to a 5mm thickness by pounding them between sheets of baking paper. Then, cut the steaks in half widthways if not done already. (You can also request this cut from your butcher.)
  • Mix together the parsley, garlic, parmesan, and pine nuts in a small bowl, then season with sea salt and black pepper to enhance the flavors.
  • Place a layer of prosciutto slices on top of each steak and sprinkle with the parsley mixture. Roll the steaks to wrap them up and secure with toothpicks.
  • In a large frypan over medium-high heat, sizzle the olive oil and brown the rolls for 3-4 minutes, turning occasionally. Place on a plate and tent loosely with foil.
  • Pour wine into a hot pan and simmer until reduced by half. Stir in the passata and bring to a boil, then reduce heat and simmer for 5 minutes until thickened. Season with sea salt and freshly ground black pepper. Add rolls and any juices back to the pan, sprinkle with basil, and cook for 3 minutes until heated through. Slice rolls and serve with soft polenta, if preferred.

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