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Friday, March 3, 2017

Beef Involtini With Grape Tomato Sauce

Jane Sigal  
  Time 1 hour 
 Yield 4 servings 
Featured in: Shaved Steak, A Favorite With Many Names. 

4 tablespoons extra virgin olive oil
2 anchovy fillets, chopped
4 fat garlic cloves, 2 sliced, 2 minced
1 pint grape tomatoes, halved lengthwise
1 cup canned crushed tomatoes
 Kosher salt
 black pepper
1 tablespoon minced sage
1 tablespoon minced rosemary
1 pound shaved beefsteak
2 tablespoons chopped parsley
 Boiled fettuccine, for serving

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add anchovies and stir until they begin to dissolve. Add sliced garlic and cook until fragrant, about 30 seconds. Add grape tomatoes and crushed tomatoes, and season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat.
2. Meanwhile, mix sage, rosemary and minced garlic in a small bowl. Lay a slice of beef on a work surface. Sprinkle a little herb mixture on top, and season with salt and pepper. Starting with a short end, roll up, tucking in sides; transfer to a large plate. Repeat with remaining meat.
3. In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season meat rolls with salt and pepper. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
4. Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

Nutritional analysis per serving (4 servings)
421 calories; 32 grams fat; 9 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 25 grams protein; 72 milligrams cholesterol; 525 milligrams sodium

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