By David Rocco’s Dolce Vita
– 2 pounds beef tenderloin, cut into 1/2-inch slices (900g)
– Bunch of fresh parsley, diced
– 1/2 cup raisins
– 1/2 cup pine nuts
– 1/4 cup extra virgin olive oil (60ml)
– 2 garlic cloves, crushed
– 1/2 cup dry white wine (120ml)
– 4 cups puréed tomatoes (950ml)
– Fresh basil, torn
Place each slice of beef between plastic wrap. Flatten out beef slices with a meat pounder and remove from plastic wrap.
Place some parsley, raisins, pine nuts, salt and pepper in the middle of each beef slice and roll the meat like a ‘jelly roll’, with all the ingredients inside.
With butcher twine, tie each roll at opposite ends to keep the ingredients inside.
Coat the bottom of a large saucepan with extra virgin olive oil and add garlic. Sear braciole until meat turns golden brown on all sides.
Add wine to de-glaze bits of meat stuck to the bottom of the pan and let reduce for 1 minute.
Add tomato purée to the pan with the braciole and let simmer for an hour. Add fresh basil just before serving.
Yield: 4 servings
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