Steak Rolls with Tomato Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarusch
Pound the slices of beef between 2 sheets of greaseproof paper. Put a slice of bacon on each piece of meat. Sprinkle over the parsley, oregano and garlic, and divide the pine kernels and Parmesan c...
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Cooking tools:
- Meat tenderizer
- Parchment paper
- Toothpick
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Wooden spoon
- Butcher's twine
- Measuring spoon
- Plate
Ingredients
- 12 slices chuck steak, weighing 90 g/3 oz each
- 12 slices streaky bacon
- 2 glasses dry white wine
- 1.2 kg/2½ lb plum tomatoes, peeled and finely chopped
- bouquet garni (celery, bay leaf and parsley)
- 4 tablespoons tomato purée
- 2 teaspoons dried oregano
- a bunch of parsley, finely chopped
- 60 g/2 oz pine kernels
- 3 cloves garlic, finely chopped
- salt and fresh coarsely ground black pepper
- 100 g/3½ oz freshly grated Parmesan cheese
- olive oil
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