Italian Beef Rolls

Method

Remove Silver Fern Farms Beef Rib Eye 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 Rib Eye 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 Rib Eye 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 Rib Eye 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.