Beef roll-ups with tomatoes and peppers

Name: Beef roll-ups with tomatoes and peppers
Yield: Serves 4
Ingredients: ½ tsp black peppercorns; 1 tsp juniper berries; 8 finely cut beef escalopes (about 500 g in total); 500 g ripe tomatoes, skinned and diced; 2–3 small dried chillies, deseeded and crumbled; 1 large onion, finely chopped; 4–5 tbsp olive oil; glass of red wine; 2 green peppers, deseeded and diced; 2–3 garlic cloves; 2–3 tbsp olive oil; 1 tsp thyme leaves; 1 tsp salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Choose very thinly cut skirt or frying steak for this, and bash it between two sheets of cling film with a rolling pin to thin further. You can prepare the roll-ups the day before and reheat them in the tomato and pepper sauce.

Ingredients

8 finely cut beef escalopes (about 500 g in total)
1 tsp juniper berries
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Main course
Gluten-free

Method

Flatten the escalopes between two sheets of cling film with a rolling pin. Crush the juniper, peppercorns, thyme and salt with the garlic and enough oil make a soft paste. Spread thinly over the escalopes, then roll them up like little scrolls and tie with button thread or string. Lay the bundles in a single layer in a shallow dish, add the wine and remaining olive oil and leave, to marinate fo