Ingredients
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups finely chopped peeled carrots (about 3)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1/3 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
- All-purpose flour, for dredging
- 1/2 cup dry white wine
- 1 bay leaf
- 1 (14 1/2-ounce) can diced tomatoes
- 1/4 cup frozen peas
- 1-ounce thinly sliced prosciutto, coarsely chopped
Directions
Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
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By DallasBUBear
on March 31, 2011
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Great dish - will make again and again! My husband loved it! I didn't have any wine and so used beef broth and think it was perfectly complimentary. Also, used a little bacon since I didn't have any other smoked meat on hand. LOVE it!
By ntnspecial
York, Pa
on October 16, 2010
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This dish has an amazing flavor, unlike anything I've had before. I was looking for something different and this fit the bill. My family loved it and the leftovers didn't last long. I'm a bit cheap when it comes to ingredients, so I didn't add the prosciutto, but I followed the rest of the recipe as written and it was awesome. One piece of advice, don't whimp out on the pounding of the steak. If you don't pound it thin enough it will be tough.
By mshextra_12665759
Pottstown, 48
on February 17, 2010
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I discovered Giada De Laurentiis recently through a mention of her in a biographical item about her grandmother, the splendid Italian actress Silvana Mangano. Last night I decided to make a beef recipe, to complement a bottle of fine red wine that a friend told me she was bringing to dinner. Everything turned out splendidly. We started with a shrimp risotto, and followed with these marvelous involtini in their tasty sauce. Fortunately I had a large stick of fresh French bread in the house, because my guests demanded to soak up the remaining sauce with pieces of bread.
Read all 67 reviews