New York City Chefs Daily Recipe for 12/13/2001 : Recipe for Beef Rolls, Garlic and Tomato Sauce
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Beef Rolls, Garlic and Tomato Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/13/2001 : Recipe for Beef Rolls, Garlic and Tomato Sauce
"Beef Rolls, Garlic & Tomato Sauce"

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  Arqua Restaurant
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"As we graze it grows"

4 thin slices of rump steak, about 4 ounces each
4 slices smoked ham
2 garlic cloves, crushed
5 ounces Pecorino Cheese, Grated
5 tablespoons chopped fresh parsley
2 eggs, soft boiled and shelled
3 tablespoons olive oil
1 large onion, finely chopped
2/3 cup passata
1/3 cup red wine
2 bay leaves
2/3 cup beef stock
Salt and Ground Black Pepper
Parsley, to garnish

Preheat the oven to 325 degrees. Lay the beef slices on a sheet of greaseproof paper.  Cover the beef with another sheet of greaseproof paper or clear wrap and beat with a rolling pin or mallet until very thin.  Lay a ham slice over each.  Mix the cheese in a bowl with the garlic, parsley, eggs and a little salt and pepper. Stir well until all ingredients are evenly mixed.  Spoon the stuffing onto the ham and beef slices. Fold two opposite sides of the meat over the stuffing, then roll up the meat to form neat parcels. Secure with string. Heat the oil in a frying pan. Add the parcels and fry quickly on all sides to brown.  Transfer to an ovenproof dish.  Add the onion to the frying pan and fry for 3 minutes.  Stir in the passata, wine, bay leaves and stock seasoning with salt and pepper. Bring to a boil, then pour the sauce over the meat in the dish.  Cover the dish and bake in the oven for 1 hour.  Drain the meat and remove the string. Spoon on to warmed serving plates.  Add extra salt and pepper if desired and spoon over the meat.  Serve with flat leaf parsley garnish. Serves 4.

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