Beef Involtini With Grape Tomato Sauce Food

INVOLTINI OF BEEF

Steps:

• Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
• Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

BEEF BRACIOLE RECIPE (INVOLTINI)

Steps:

• Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.
• Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
• In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
• Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
• Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick.
• Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
• Add in white wine and cook for 2-3 minutes.
• Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
• Remove the butchers twine, slice, and serve.

BEEF INVOLTINI WITH GRAPE TOMATO SAUCE

Steps:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add anchovies and stir until they begin to dissolve. Add sliced garlic and cook until fragrant, about 30 seconds. Add grape tomatoes and crushed tomatoes, and season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat.
• Meanwhile, mix sage, rosemary and minced garlic in a small bowl. Lay a slice of beef on a work surface. Sprinkle a little herb mixture on top, and season with salt and pepper. Starting with a short end, roll up, tucking in sides; transfer to a large plate. Repeat with remaining meat.
• In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season meat rolls with salt and pepper. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
• Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

ITALIAN BEEF BRACIOLE

Steps:

• For the Filling: Combine all ingredients in a small bowl.
• Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by ½ slice of Provolone and then place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving!)
• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
• Add the onions and garlic to the Dutch oven and saute until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.
• Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.
• Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
• To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.