Stuffed Beef in Tomato Sauce Print Email

(Involtini in Sugo)
This main course calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto, braising them until tender, and finishing them in a quick tomato sauce.

four 4-oz. beef scaloppine from top round, pounded to 3?16" thickness
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup finely grated Pecorino Romano
4 thin slices prosciutto
7 fresh basil leaves
1/4 cup extra-virgin olive oil
1 onion, minced
1/4 cup tomato paste
1/2 cup red wine
1 cup beef broth
1 28-oz. can whole peeled tomatoes, preferably San Marzano, undrained and puréed

Working with one piece of beef at a time, season beef with salt and pepper and rub with 1/2 tsp. garlic. Sprinkle with 1 TBS Pecorino; top with 1 piece of prosciutto and a basil leaf. Working from one short edge of beef, roll beef into a cylinder. Secure with toothpicks. Repeat to make 4 rolls; set aside.

Heat oil in a 12" skillet over high heat. Add beef; cook, turning, until browned, about 6 minutes. Transfer to a plate. Reduce heat to medium; add onions and remaining garlic; cook until soft, 5–6 minutes. Add tomato paste; cook, stirring, for 3 minutes. Remove pan from heat, add wine; return pan to medium-high heat. Cook until wine has evaporated, about 1 minute. Add broth; bring to a boil. Add beef and remaining basil; bring to a boil; reduce heat to low. Cover and simmer until beef is tender, about 1 hour 15 minutes. Transfer beef to 2 plates and remove toothpicks; cover with foil. Add tomatoes to skillet, bring to a boil, and season with salt and pepper. To serve, uncover beef and ladle tomato sauce over the top.

SERVES 2, Saveur Issue #128

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