- 6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 garlic cloves, crushed
- 2 tablespoons finely grated parmesan cheese
- 2 tablespoons toasted pine nuts
- 6 slices prosciutto, halved widthways
- 2 tablespoons olive oil
- 1/2 cup (125ml) dry red wine
- 2 cups tomato passata (see note) (sieved tomatoes)
- 1/4 cup sliced basil leaves, shredded
- SAXA Pink Himalayan Salt Flakes, to season
INSTRUCTIONS:
- Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. (You can ask your butcher to do this for you.)
- Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper.
- Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.
- Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil.
- Add wine to hot pan and boil until reduced by half. Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. Slice rolls in half and serve with soft polenta, if desired.
Source: Taste
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