| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup plain breadcrumbs
- 3/4 cup freshly grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
- Kosher salt and freshly ground black pepper
- 7 tablespoons extra-virgin olive oil
- 5 cloves garlic
- 1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
- 12 slices prosciutto
- 3/4 cup red wine, such as Pinot noir
- One 28-ounce can crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
- Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
- Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
- To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 641 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 42 g |
| Cholesterol | 122 mg |
| Sodium | 1469 mg |
Reviews
Loved it. Has anyone tried with white wine?
Best recipe EVER!! I love making Valeries’ recipes. Has never failed me yet!
I added pine nuts and golden raisins to the filling for sweetness and combined all filling ingredients in the food processor. Took about 2 hrs 15 minutes braising on low heat. Wow this is so good! Don’t skip making sauce, it makes the dish. Served it with baked potato (and baked sweet potato for me), leftovers the next day just as good. Hubby said best meal I’ve ever made, thanks Valerie!
I made this recipe about a week ago and it was DELICIOUS!!! I’m making it again tonight. This is a wonderful recipe. I didn’t have enough fresh basil so I added a bit of dried and it was still wonderful. I served it over pasta and I made broccoli and garlic bread
Nothing special, as far as I’m concerned. Just didn’t love the flavors. Wouldn’t make it again.
This dish is wonderful, so rich and delicious. The beef was tender and the flavor of the sauce was excellent. Served it over angel hair with garlic bread.
Simple and tasty. I usually layer the prosciutto on top of the bread crumbs, it holds the crumbs in as you roll it up, otherwise you have to keep pushing the crumbs inside as you roll. It’s a useful hack. I tied it up with string, more secure. Love the herb mixture.
This is a family favorite. It’s easy to make, but it does take a while to cook. I always serve this with a caprese salad. It’s sooooo good!
Can I prep the meat ahead of time. If so, how much ahead of time?
caprese salad was very good as well.