Beef involtini with fresh tomato and oregano sauce
Beef minute steak, raw
400 g, (Buy 4x125g)
Chargrilled eggplant, marinated in oil
Prosciutto fat trimmed
60 g, (4 slcies)
1 medium, finely shopped
2 clove(s), crushed
500 g, ripe, chopped
⅔ cup(s), leaves (1 bunch)
- 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.
- Heat oil in a large saucepan over medium heat. Cook beef involtini, turning, for 3 minutes or until browned. Transfer to plate.
- 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.
- 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.