Recipe courtesy of David Rocco
Episode: Sunday Soccer
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 pounds beef tenderloin, cut into 1/2-inch slices
  • Bunch fresh parsley leaves, chopped
  • 1/2 cup raisins
  • 1/2 cup pine nuts
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup dry white wine
  • 4 cups pureed tomatoes
  • Fresh basil, torn

Directions

Watch how to make this recipe.

Place each slice of beef between two pieces plastic wrap. Flatten out beef slices with a meat pounder and remove from the 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 butchers' 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 the garlic. Sear the braciole until the meat turns golden brown on all sides. Add the wine to deglaze the bits of meat stuck to the bottom of the pan, and let reduce for 1 minute. Add the tomato puree to the pan with the braciole, and let simmer for an hour. Add fresh basil just before serving.

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