Beef Rotolo – Dani Valent

Name: Beef Rotolo – Dani Valent
Ingredients: 2 cloves garlic, peeled; 100 grams (3.5 oz) parmesan, cut into 3cm cubes; 1 bunch basil leaves (about 40 grams / 1.5 oz); 60 grams (2.2 oz) pine nuts; 50 grams (2 oz) olive oil, plus extra for frying; salt flakes; 20 grams (0.7 oz) currants; 30 grams (1 oz) pine nuts; 1 shallot or ½ onion, peeled and quartered; 50 grams (2 oz) butter; 500 grams (17.6 oz) beef stock; 18 small potatoes (3 per person); 200 grams (7 oz) porterhouse steak per person; black pepper, to taste; 1 bunch broccolini, trimmed; 20 grams (0.7 oz) plain flour; 20 grams (0.7 oz) port or red wine (optional); 2 tsp grain mustard; 20 grams (0.7 oz) Dijon mustard; red chilli, sliced (optional)

danivalent.com

This rolled beef dish is easy enough to serve for a mid-week meal and pretty enough to present at a dinner party. Steak is rolled with pesto and steamed in the

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danivalent.com.

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