Beef Rolls with Parmigiano Pine Nuts Olives and Capers
From chef2 14 years agoIngredients
- beef rolls with parmigiano, pine nuts, olives, and capers shopping list
- Ingredients: shopping list
- 1 and 1/2 lbs fresh plum tomatoes, coarsely chopped shopping list
- 2 large garlic cloves, smashed and peeled shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 4 and 1/2 tablespoons extra virgin olive oil shopping list
- 1/3 cup pitted green olives, chopped shopping list
- 1 tablespoon drained bottled capers, chopped shopping list
- 4 tablespoons pine nuts shopping list
- 1/4 cup fresh bread crumbs from an Italian loaf shopping list
- 2/3 oz finely grated parmigiano-reggiano cheese (1/3 cup) shopping list
- 4 tablespoons finely chopped fresh flat-leaf parsley shopping list
- 2 (1/2-lb) pieces boneless beef top round (1/4 inch thick) shopping list
How to make it
- Directions:
- Prepare the Tomato Sauce:
- Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons olive oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
- Prepare the Filling:
- While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl.
- Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon olive oil, and remaining 1/8 teaspoon pepper.
- Pulse tomato sauce in cleaned processor until coarsely pureed, then return to saucepan and keep warm.
- Prepare the Beef Rolls:
- Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise.
- Sprinkle 1 piece of beef evenly with one fourth of filling.
- Starting with a long side, roll up beef, then tie in 3 places with kitchen string.
- Season beef roll well with salt and pepper.
- Make 3 more rolls with remaining beef and filling.
- Heat remaining 1 and 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare.
- Let beef stand 5 minutes.
- Cut off kitchen string and halve each roll diagonally.
- Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley. Makes 4 servings.
People Who Like This Dish 6
- momo_55grandma Mountianview, AR
- barb_stewart Lanark, CA
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- mjcmcook Beach City, CA
- crazeecndn Edmonton, CA
- chef2 Las Vegas, NV
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The Rating
Reviewed by 2 people-
~HELLO~
Nice to see You 'posting'!
I love this "5"FORK!!!!! recipe to
prepare for 'HEARTS DAY'~(^_^)~
The Flavors are wonderful together~
~Blessings~
~*~mj~*~
~Photo~ FLAGGED!!!!!mjcmcook in Beach City loved it -
Yummy gotta save andtry with Family thanks high5
momo_55grandma in Mountianview loved it
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