Italian Beef Rolls

By Anna Quinn, Homecook of the Year Finalist
  • 1 pack Silver Fern Farms Beef Tenderloin Eye Fillet
  • ¼ cup of pine nuts
  • ¼ cup raisins
  • 2 cloves garlic, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh basil leaves
  • ½ cup parmesan
  • 1 cup fresh mozzarella, sliced thinly
  • 8 slices prosciutto or bacon

Homemade tomato sauce

  • 2 red onions, diced
  • 2 cloves of garlic, crushed
  • 1 Tbsp Olive oil
  • ½ cup red wine
  • 2 tins of tinned chopped tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp balsamic vinegar

Remove eye fillet from fridge and packaging and allow to come to room temperature . Preheat oven to 180 degrees.

Slice eye fillet in half to create two thick steaks. Make an incision in each piece to forma pocket, making sure to not cut all the way through. Set aside.

In a frying pan, pour a couple of tablespoons of olive oil and add the pine nuts, raisins and garlic. Stir until the pine nuts start to change colour then add the herbs and parmesan. Remove from heat and allow to cool.

Stuff mixture into the beef pockets. Wrap each with the prosciutto to secure filling.

To make tomato sauce, brown red onions and garlic in the olive oil. Add the red wine. Let this simmer and reduce by a third to enhance flavours. Add tinned tomatoes, tomato paste and sugar. Simmer 20 minutes then add the balsamic vinegar. Stir over heat to mix, then place in an ovenproof baking dish.

Place beef rolls on top of the tomato sauce in the baking dish. Top with slices of mozzarella.

Bake for 20 minutes, or until done to your liking. Remove from the oven and cover with foil. Rest for 10 minutes.

Serve Italian Beef Rolls with the fresh basil leaves and the salad of your choice.