Ingredients
- 6 topside steaks, each 1 cm (½ inch) thick (about 1 kg/2 lb 4 oz in total), trimmed
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, cut into 1 cm (½ inch) rounds
- 1 bay leaf
- 185 ml (6 fl oz/¾ cup) red wine
- 250 ml (9 fl oz/1 cup) beef stock
- 2 potatoes, peeled and cut into 3 cm (1¼ inch) chunks
Stuffing
- 2 tablespoons chopped parsley
- 2 tablespoons shredded basil
- 2 garlic cloves, crushed
- 120 g (4¼ oz/1½ cups) fresh breadcrumbs
- 1 egg, lightly beaten
- 50 g (1¾ oz/½ cup) grated parmesan cheese
- 4 anchovy fillets, finely chopped
- 35 g (1¼ oz/¼ cup) chopped raisins
Method
1. For the stuffing, combine all the ingredients in a bowl and season with sea salt and freshly ground black pepper. Mix together well, then divide the mixture evenly among the six steaks, placing the stuffing along a wide end of each steak. Roll the steaks up tightly, then secure with toothpicks so they hold a neat shape.
2. Heat the olive oil in a large heavy-based frying pan over medium–high heat. Cook the beef rolls for 3–5 minutes, turning often, until browned all over. Remove to a plate and cover with foil.
3. Reheat the frying pan and sauté the onion, carrot and bay leaf for 5 minutes, or until the onion is lightly browned. Pour in the wine and stock and bring to the boil, then reduce the heat to a low simmer.
4. Return the beef rolls to the pan with any juices. Season well, then cover and cook over low heat for 1 hour. Add the potato and cook for another 30 minutes, or until the beef is tender and the sauce has reduced.
5. To serve, remove the beef rolls and cut them on the diagonal. Divide the vegetable mixture among warm shallow bowls, top with the beef rolls and spoon the sauce over.
