The beef doesn’t have to be minute steaks, it can be almost any cut, just ensure it’s quite thin. This dish can also be made with fresh tomatoes but I prefer a good Italian tinned tomato. It’s best to remove the twine or toothpicks from the rolls before serving, it’s a bit too fiddly to expect diners to do it at the table.
3 tbsp Extra-Virgin Olive Oil
1 Onion (finely sliced)
1 Carrot (cut into matchsticks)
1 stick of Celery (cut into matchsticks)
4 Minute Steaks (as thin as you can find)
4 slices of Prosciutto di Parma
75ml Dry White Wine
1 Tin of Cherry Tomatoes (400g)
Sea Salt and Freshly Ground Pepper
1. First make the beef rolls: put the steaks between two pieces of cling film (or grease proof paper) and pound them with a rolling pin or meat tenderiser. Season both sides before laying flat. Put a slice of prosciutto ontop of each followed by 4-5 pieces each of the celery and carrot. Roll up tightly and tie with butchers string or hold together with tooth picks.
2. Heat the oil over a medium-high heat and add the onion. Season well and cook for 5-6 minutes until the onion starts to brown. Add the beef rolls and brown all over before adding the wine.
3. Cook the alcohol off for 3-4 minutes before adding the tinned tomatoes. Bring to the boil, turn down the heat and simmer, covered, for 15 minutes. Turn the beef rolls over every 5 minutes. When the 15 minutes is up remove the lid and continue to cook for 5 more minutes to thicken the sauce a little. Check for seasoning and serve with some toasted sourdough to mop up the sauce.