BEEF INVOLTINI WITH GRAPE TOMATO SAUCE

Beef Involtini With Grape Tomato Sauce image

Provided by Jane Sigal

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons extra virgin olive oil
2 anchovy fillets, chopped
4 fat garlic cloves, 2 sliced, 2 minced
1 pint grape tomatoes, halved lengthwise
1 cup canned crushed tomatoes
Kosher salt
black pepper
1 tablespoon minced sage
1 tablespoon minced rosemary
1 pound shaved beefsteak
2 tablespoons chopped parsley
Boiled fettuccine, for serving

Steps:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add anchovies and stir until they begin to dissolve. Add sliced garlic and cook until fragrant, about 30 seconds. Add grape tomatoes and crushed tomatoes, and season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat.
Meanwhile, mix sage, rosemary and minced garlic in a small bowl. Lay a slice of beef on a work surface. Sprinkle a little herb mixture on top, and season with salt and pepper. Starting with a short end, roll up, tucking in sides; transfer to a large plate. Repeat with remaining meat.
In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season meat rolls with salt and pepper. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 1 gram