Another delicious Lesley Elizabeth recipe!
BRAISED BEEF ROLLS Herb It Up
Makes 4 servings
1 pound flank or flat iron steak (cut into four ⅓ inch thick slices)
Salt & freshly ground pepper
4 slices of bacon or prosciutto
1 thick slice provolone cheese, cut into four equal pieces
2 tablespoons pine nuts
2 tablespoons raisins
1 clove garlic, minced
¼ cup Herb It Up
1 yellow onion, chopped
1 cup dry red wine
1 cup beef stock
1 15 ounce can petite diced tomatoes with juice
1 tablespoon chopped fresh parsley
4 fresh basil leaves, torn into small pieces
- Between two sheets of plastic wrap, gently pound the steak with a meat pounder until ¼ inch thick. Sprinkle meat with salt and pepper. Lay a slice of bacon and a piece of cheese on each slice of beef. Sprinkle evenly with the pine nuts, raisins, and garlic. Roll up the slices, tucking in the ends, tie the rolls at 1 inch intervals with kitchen string.
- Vigorously shake the bottle of Herb It Up Oil and pour the ¼ cup into a large frying pan to warm over medium heat. Add the beef rolls and cook until browned on all sides, about 15 minutes. Add the onion and sauté until tender, about 5 minutes. Pour in the wine and deglaze the pan, stirring to scrape up any browned bits from the bottom of the pan.
- Add the stock and tomatoes and season with salt and pepper. Reduce the heat to low, cover, and simmer, turning the rolls occasionally, until beef is tender when pierced with a knife, 1½ to 2 hours. If sauce is becoming dry, add some water.
- Uncover, scatter the parsley and basil evenly over the rolls and cook for 2 minutes longer. Transfer the rolls to a cutting board and cut into thick slices, removing string. Transfer the slices to a warmed plate, spoon the sauce over the top and serve at once.