Beef involtini with fresh tomato and oregano sauce
4
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Beef, eggplant and prosciutto involtini are paired perfectly with this bold oregano and tomato sauce.
Ingredients
Beef minute steak, raw
400 g, (Buy 4x125g)
Chargrilled eggplant, marinated in oil
4 slice(s)
Prosciutto fat trimmed
60 g, (4 slcies)
Olive oil
1 tbs
Brown onion
1 medium, finely shopped
Garlic
2 clove(s), crushed
Tomato paste
1 tbs
Tomato(es)
500 g, ripe, chopped
Fresh oregano
⅔ cup(s), leaves (1 bunch)
Instructions
1
Working with 1 at a time, place schnitzels between 2 sheets of plastic wrap. Pound gently with a rolling pin or meat mallet until 5mm thick. Top each schnitzel with a slice of eggplant and prosciutto. Roll to enclose filling and secure with toothpicks.
2
Heat oil in a large saucepan over medium heat. Cook beef involtini, turning, for 3 minutes or until browned. Transfer to plate.
3
Cook onion in same pan, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paste, tomatoes, two-thirds of the oregano and 1/2 cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce thickens.
4
Return beef involtini to pan and simmer, uncovered, for 8 minutes or until cooked to your liking. Spoon sauce over involtini and sprinkle with remaining oregano.
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