Involtini Of Beef Recipes

INVOLTINI DI MANZO

Involtini di manzo image

Provided by Kate McCullough

Categories Mains Jamie Magazine Beef Dinner Party Italian

Time 1h55m

Yield 4

Number Of Ingredients 12

Ingredients

8 x 70 g pieces of thinly sliced topside of beef
50 g pine nuts
4 cloves of garlic
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
a few sprigs of fresh parsley
70 g fresh breadcrumbs
4 tablespoons raisins
olive oil
3 shallots
100 ml white wine
1 x 400 g tin of chopped tomatoes

Steps:

Preheat the oven to 160ºC/gas 2½.
Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.

Nutrition Facts : Calories 503 calories, Fat 32.2 g fat, SaturatedFat 8.2 g saturated fat, Protein 30.5 g protein, Carbohydrate 17.5 g carbohydrate, Sugar 4.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

STEAK INVOLTINI

Steak Involtini image

Provided by Giada De Laurentiis

Categories main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup plain bread crumbs
1/4 cup grated Parmesan
3/4 cup grated Parmesan
3/4 cup shredded mozzarella cheese
1/4 cup olive oil, plus 1/4 cup
1/2 cup chopped fresh basil leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick
1 (26-ounce) jar marinara sauce
Special equipment: 4 (4-inch) skewers

Steps:

For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.

BEEF INVOLTINI WITH GRAPE TOMATO SAUCE

Beef Involtini With Grape Tomato Sauce image

Provided by Jane Sigal

Categories dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons extra virgin olive oil
2 anchovy fillets, chopped
4 fat garlic cloves, 2 sliced, 2 minced
1 pint grape tomatoes, halved lengthwise
1 cup canned crushed tomatoes
Kosher salt
black pepper
1 tablespoon minced sage
1 tablespoon minced rosemary
1 pound shaved beefsteak
2 tablespoons chopped parsley
Boiled fettuccine, for serving

Steps:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add anchovies and stir until they begin to dissolve. Add sliced garlic and cook until fragrant, about 30 seconds. Add grape tomatoes and crushed tomatoes, and season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat.
Meanwhile, mix sage, rosemary and minced garlic in a small bowl. Lay a slice of beef on a work surface. Sprinkle a little herb mixture on top, and season with salt and pepper. Starting with a short end, roll up, tucking in sides; transfer to a large plate. Repeat with remaining meat.
In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season meat rolls with salt and pepper. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 1 gram

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