Beef Rolls With Parmesan, Pine Nuts, Olives, And Capers

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh plum tomatoes, coarsely chopped
• 2 cloves garlic, smashed and peeled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons olive oil
• 1/3 cup pitted green olives, chopped
• 1 tablespoon drained bottled capers, chopped
• 4 tablespoons pine nuts
• 1/4 cup fresh breadcrumb, from an italian loaf
• 2/3 ounce finely grated parmigiano-reggiano cheese (1/3 cup)
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 1 lb boneless beef top round steak, cut in 2 pieces (1/4 inch thick)

Recipe

• 1 make tomato sauce: cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
• 2 make filling: while tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl.
• 3 stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
• 4 pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
• 5 make beef rolls: pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise.
• 6 sprinkle 1 piece of beef evenly with one fourth of filling.
• 7 starting with a long side, roll up beef, then tie in 3 places with kitchen string.
• 8 season beef roll well with salt and pepper.
• 9 make 3 more rolls with remaining beef and filling.
• 10 heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare.
• 11 let beef stand 5 minutes.
• 12 cut off kitchen string and halve each roll diagonally.
• 13 spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.