Recipes

Makes 4 servings

1 pound flank or flat iron steak (cut into four ⅓ inch thick slices)
salt & freshly ground pepper
4 slices of bacon or prosciutto
1 thick slice provolone cheese, cut into four equal pieces
2 tablespoons pine nuts
2 tablespoons raisins
1 clove garlic, minced
¼ cup Provence Dipping Oil
1 yellow onion, chopped
1 cup dry red wine
1 cup beef stock
1 15ounce can petite diced tomatoes with juice
1 tablespoon chopped fresh parsley
4 fresh basil leaves, torn into small pieces

1. Between two sheets of plastic wrap, gently pound the steak with a meat pounder until ¼ inch thick. Sprinkle meat with salt and pepper. Lay a slice of bacon and a piece of cheese on each slice of beef. Sprinkle evenly with the pine nuts, raisins, and garlic. Roll up the slices, tucking in the ends, then tie the rolls at 1 inch intervals with kitchen string.
2. Vigorously shake the bottle of Provence Dipping Oil and pour the ¼cup into a large frying pan to warm over medium heat. Add the beef rolls and cook until browned on all sides, about 15 minutes. Add the onion and sauté until tender, about 5 minutes. Pour in the wine and deglaze the pan, stirring to scrape up any browned bits from the bottom of the pan.
3. Add the stock and tomatoes and season with salt and pepper. Reduce the heat to low, cover, and simmer, turning the rolls occasionally, until beef is tender when pierced with a knife, 1½ to 2 hours. If sauce is becoming dry, add some water. 4. Uncover, scatter the parsley and basil evenly over the rolls and cook for 2 minutes longer. Transfer the rolls to a cutting board and cut into thick slices, removing string. Transfer the slices to a warmed plate, spoon the sauce over the top and serve at once.

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