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Photo of Beef involtini with fresh tomato and oregano sauce by WW

Beef involtini with fresh tomato and oregano sauce

Total Time
1 hr
25 min
35 min
Beef, eggplant and prosciutto involtini are paired perfectly with this bold oregano and tomato sauce.


Beef minute steak, raw

400 g, (Buy 4x125g)

Chargrilled eggplant

4 slice(s)

Prosciutto fat trimmed

60 g, (4 slcies)

Olive oil

1 tbs

Brown onion

1 medium, finely shopped


2 clove(s), crushed

Tomato paste

1 tbs


500 g, ripe, chopped

Fresh oregano

cup(s), leaves (1 bunch)


  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.


SERVING SUGGESTION: Steamed broccoli and cauliflower florets, plus wholegrain sourdough breads.