Beef with raisins and pine nuts

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By: Gary Rhodes From: Rhodes across Italy

On TV Tonight

  • 20:00 - Two Greedy Italians - Amalfi
  • 21:00 - River Cottage Veg Every Day - Grow Your Own
  • 22:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as intermediate

Rating 3.07 / 5 (30 votes)

Prep time:
25 min
Cook time:
15 min
Serves:
4

Gary Rhodes' Italian beef parcels are a tasty way to make a meal for four out of a small portion of meat

Method

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.

Ingredients

  • 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.

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Latest Comment

 

this was a really lovely dish although we used little gem lettuce rather than curly endive. The steak was perfect and all the ingredients blended and tased well. Will cook again.

heatherH85063 heatherH85063  Posted 04 Feb 2010 9:22 PM
 

I can't see a recipe for the stake tartare. It was one of the best I've seen.

Enjoyed the series - apart from the Italian pronounciation!!

FrankL18664 FrankL18664  Posted 04 Feb 2010 10:25 AM
 

I didn't know that wilted endive could taste so delicious! An excellent receipe all round. My butcher cut the meat very thin - so no need to bash! I think it is worth 5 stars

PatriciaS40558 PatriciaS40558  Posted 01 Feb 2010 4:17 PM
 

I agree with Lesley. I didn't get my meat thin enough and therefore it ws really chewy. I used spinach instead of the curly endive. Lovely

Jennydaw Jennydaw Posted 29 Jan 2010 3:03 PM
 

A lovely looking dish and with a second go I would be much happier with the result. trimming the beef to remove any sinew and also flattening the meat to 3mm would have meant a less chewy beef 'olive'. flavours were lovely. used gem lettuce as i couldnt get curly endive. def try it again.

LesleyS43859 LesleyS43859 Posted 25 Jan 2010 10:05 PM