Beef Involtini With Grape Tomato Sauce
Published February 22, 2011
Melina Hammer for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
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
Nutritional analysis per serving (4 servings)
66 grams carbs; 72 milligrams cholesterol; 708 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 33 grams fat; 1 gram trans fat; 6 grams fiber; 808 milligrams sodium; 35 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
"Beefsteak" is too general. It has to be tender enough to stove-top cook for just a few minutes (seems like baking them in the sauce after browning would make more sense). But in any case, what kind of cut would you suggest?
Love this recipe! I like to riff on the sauce here and there depending on my guests and make the rolls ahead of time letting the meat take in some flavor. For the other folks asking beefsteak is any type of beef you choose. Its shaved super thin and flash cooked giving you a tender flavorful strip.
Did you forget to cook the meat or was it already cooked and involtini usually involves meat rolled around a filling? Was this a recipe or what?
"Beefsteak" is too general. It has to be tender enough to stove-top cook for just a few minutes (seems like baking them in the sauce after browning would make more sense). But in any case, what kind of cut would you suggest?