Beef roll-ups are a classic in many European countries. This version takes some inspiration from the Italian kitchen with the use of mozzarella, sun-dried tomatoes and basil.
For today’s recipe the credits go to my younger brother Andreas. He posted a picture on Facebook a few weeks ago when he was cooking his version of this. Me and a bunch of other people immediately asked how it was prepared since it looked delicious and yes, it sure was!
I decided to pimp the recipe even further with shallots and a splash of sherry in the sauce, but besides that I stuck to his instructions. Now, let’s get on with the cooking!
Cooking time including preparation: Around 1 hour
- 8 thin slices of beef (minute steak)
- 1 mozzarella cheese (ca 150 g)
- 8-10 sun-dried tomatoes in oil
- 16 basil leaves
- 1 shallot
- 1-2 cloves of garlic
- 5 dl full fat cream
- Beef stock (powder)
- 1-2 tbsp dry sherry
- Salt & pepper for seasoning
- Butter for the pan
Cut the sun-dried tomatoes and the mozzarella in thin slices. Finely dice the shallot and the garlic.
Put the meat on a large cutting board. Pound the meat out further if needed to make sure it can be rolled up nicely.
Distribute the mozzarella, sun-dried tomatoes and 2 basil leaves in the middle of each slice of beef. Fold or roll the beef to prevent that the filling falls out when frying. Close the openings with toothpicks or bind them with kitchen twine.
Heat up the pan and add some butter. Fry the rolls quickly on all sides and season with salt and pepper.
Put the rolls aside on a plate, lower the heat and fry the shallots until they are soft and glass like. Add the cream and beef stock. I cheated a bit with the sauce through using beef stock powder. If you prefer using a liquid stock, reduce the amount of cream used for the sauce. Add the garlic. Add 1-2 tbsp of sherry. Let the sauce simmer for around 5 minutes.
Put back the beef rolls in the pan. Continue to simmer for another 5 minutes.
Serve with pasta.