- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: medium
- 8 thin slices ribeye steaks, about 80-90g each
- 100 g white raisins, steeped in hot water for 8-10 minutes
- 100 g pine nuts, toasted
- 1 tbsp parsley, chopped
- 3 cloves garlic, 2 finely crushed, 1 left whole
- 3 tbsp olive oil
- 600 ml tomato passata
- 225 g escarole - pickled curly endive, See Tip
Tips and Suggestions
If you cannot find pickled curly endive then simply use half the weight of curly endive and add 2 tablespoons wine vinegar while it cooks.
1. Lightly pound the steaks between two sheets of lightly oiled cling film, until they are approximately 3mm thick.
2. Mix half the raisins with half the pine nuts and half the parsley in a small bowl.
3. Spread some crushed garlic over one side of each piece of beef. Use half the raisin and pine nut mixture to sprinkle over the meat then roll each piece up into a cigar shape and secure with two cocktail sticks.
4. Heat 1 tablespoon olive oil with one whole garlic clove in a frying pan for a few minutes. Remove the garlic and keep to one side. Season the beef rolls then add them to the pan and brown on all sides.
5. Pour the passata into the frying pan and cook for 5-6 minutes.
6. In a separate frying pan, heat a further 2 tablespoons oil. Add the reserved garlic clove and heat through for 15-30 seconds so that it flavours the oil. Remove from the pan with a slotted spoon then add the remaining raisin and pine nut mixture and cook for 1-2 minutes. Add the escarole. Cover and allow the leaves to wilt off the heat. Season with salt and pepper.
7. Serve two beef rolls per person along with the sautéed escarole and a spoonful of the tomato sauce.
Rate This Recipe