Beef Rolls With Parmesan Pine Nuts Olives And Capers

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Gourmet magazine

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Steps

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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.

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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.

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Stir in bread crumbs , cheese , 2 tablespoons parsley , 1 tablespoon oil , and remaining 1 / 8 teaspoon pepper.

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Pulse tomato sauce in cleaned processor until coarsely pured , then return to saucepan and keep warm.

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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.

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Sprinkle 1 piece of beef evenly with one fourth of filling.

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Starting with a long side , roll up beef , then tie in 3 places with kitchen string.

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Season beef roll well with salt and.

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Ingredients

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plum tomatoes, garlic, salt, black pepper, olive oil, green olives, capers, pine nuts, fresh breadcrumb, parmigiano-reggiano cheese, fresh flat-leaf parsley, beef top round steak