Beef roll-ups with tomatoes and peppers

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

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
  • <

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