Involtini alla Mostarda di Cremona

Steak Rolls with Fruit Mustard


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

What makes this dish special is the use of mostarda di Cremona, the closest Italian cuisine comes to a kind of chutney. It is made with candied fruits, which are bathed in a heavy mustard syrup, and is usually served with cheese or robust and flavoursome meat dishes such as bollito misto.


  • 115 g/4 oz stale white bread, soaked in milk to cover until soft
  • 200 g/7 oz Italian sausage meat/bulk sausage
  • 2 egg yolks
  • 30 ml/2 tbsp freshly grated Parmesan cheese
  • 1 kg/ lb of fillet steak/beef tenderloin
  • 300 g/11 oz fruit mustard (preferably mostarda di Cremona)
  • 25 g/1 oz/2 tbsp unsalted butter
  • 60 ml/4 tbsp dry white wine
  • sea salt and ground black pepper


  1. Squeeze the bread dry. In a bowl, mix together the sausage with the bread, egg yolks, Parmesan cheese, and salt and pepper to create a smooth mixture.

  2. Slice the steak into 8 even portions. Beat the steaks with a meat mallet or rolling pin until 2cm/¾ in thick.
  3. Spread sausage mixture over the top of each steak. Take about a sixth of the fruit mustard and cut it up into small pieces. Spoon a little on to each steak. Roll up the steaks and secure with a cocktail stick, toothpick, kitchen string or twine.

  4. Melt the butter in a large frying pan, add the steak rolls and cook for 8-10 minutes, turning often, until cooked evenly. Keep warm.
  5. Keep the pan over a low heat, add the wine and 30 ml/2 tbsp water, then increase the heat and boil the liquids quickly together, scraping the sides and base of the pan to incorporate any scraps.
  6. Return the steak rolls to the pan and heat through for 3-4 minutes. Add water if needed to prevent them drying out. Serve immediately, with the sauce poured over and with the remaining fruit mustard.