Serves 4
45 min
Involtini of Beef
Recipe GLPRfe3af8b4ad4b69
Tender beef scaloppini rolls filled with a savory mixture of sautéed carrots, onions, garlic, and Parmesan cheese, then seared and braised in a rich tomato and white wine sauce finished with peas and prosciutto. A classic Italian preparation that is elegant yet straightforward to prepare.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
8 beef scaloppini (3 to 4 ounces each) from London Broil or Top Sirloin
All-purpose flour for dredging
1/2 cup dry white wine
1 bay leaf
1 (14.5-ounce) can diced tomatoes with juice
1/4 cup frozen peas
1 ounce thinly sliced prosciutto, coarsely chopped
Directions
Heat 1 tablespoon of the olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat. Once shimmering, add the chopped carrots, onion, and garlic. Sauté, stirring occasionally, until the carrots are tender, about 10 minutes. Season with salt and pepper to taste. Remove the skillet from the heat and let the mixture cool for a few minutes. Stir in the grated Parmesan cheese until well combined.
Pat the beef scaloppini dry and season both sides generously with salt and pepper. Working with one piece at a time, place approximately 2 tablespoons of the carrot-Parmesan filling on one end of each beef slice. Roll the beef tightly around the filling, tucking in the sides as you roll to form a compact package. Secure each roll with a toothpick to prevent the filling from escaping during cooking.
Add the remaining 3 tablespoons of olive oil and the remaining 1 tablespoon of butter to the same skillet and heat over medium-high heat until the butter is melted and the oil is shimmering. Spread some flour on a shallow plate. Lightly dredge each beef roll in the flour, coating all sides and shaking off any excess.
Carefully place the floured beef rolls into the hot oil and butter. Sear them without moving for about 2 minutes until they develop a golden-brown crust. Turn the rolls and continue searing all sides until evenly browned, about 8 minutes total. The beef should reach an internal temperature of 145°F.
Pour the dry white wine into the skillet and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Add the canned tomatoes with their juices and the bay leaf. Stir gently to combine. Reduce the heat to medium-low, cover the skillet with a lid, and simmer until the beef is cooked through, about 5 minutes.
Using a slotted spoon or tongs, carefully transfer the beef rolls to a serving platter. Remove the toothpicks from each roll. Cover the platter loosely with aluminum foil to keep the beef warm.
Return the sauce in the skillet to the stovetop over medium heat if it has cooled. Stir in the frozen peas and chopped prosciutto. Simmer, stirring occasionally, until the peas are heated through and the sauce reduces slightly, about 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.
Spoon the warm sauce with peas and prosciutto over the beef rolls on the platter. Serve immediately while hot.
