Italian Beef Rolls

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• ¼ cup of pine nuts
• ¼ cup raisins
• 2 garlic cloves, 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 garlic cloves, crushed
• 1 Tbsp Olive oil
• ½ cup red wine
• 2 tins of chopped tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp sugar
• 1 Tbsp balsamic vinegar

Method

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Preheat oven to 180 degrees.

Make an incision in each Beef Eye Fillet Steak to form a pocket, making sure to not cut all the way through. Set aside.

In a frying pan, pour a couple of Tbsp 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 Eye Fillet Steak pockets. Wrap each with the prosciutto to secure filling.

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 mins then add the balsamic vinegar. Stir over heat to mix, then place in an ovenproof baking dish.

Place Beef Eye Fillet Steaks rolls on top of the tomato sauce in the baking dish. Top with slices of mozzarella.

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

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