Summary

Ingredients

• 4 beef roulade (s)
• 8 slices Parma ham
• 100 g pecorino cheese
• 4 tablespoon pesto, red
• 1 onion (s), chopped
• 1 clove garlic, chopped
• 2 tablespoon tomato paste
• 1 sprig sage
• 0.5 liter ½ red wine, strong
• 0.5 liter ½ meat broth
• salt and pepper
• Clarified butter

Print Recipe Pin Recipe

Instructions

1. Lightly season the beef roulades with salt and pepper. Brush each one with red pesto, place 2 slices of Parma ham on each, then slice the pecorino cheese and distribute equally among the roulades. Roll up tightly and tie with kitchen twine.
2. Heat clarified butter in a large, heavy-bottomed pan over medium-high heat. Once hot, sear the roulades on all sides until browned, about 8 minutes total. Add the chopped onion and cook for 2-3 minutes until lightly golden. Stir in the tomato paste and garlic, and cook for 1-2 minutes until fragrant. Pour in the red wine and meat broth, then add the sage sprig. Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour 30 minutes.
3. Remove the roulades from the sauce and place on a serving platter. If desired, simmer the sauce over medium heat for 3-5 minutes to reduce slightly. Season to taste with salt and pepper.
4. Serve the roulades with the sauce, accompanied by gnocchi and salad.