Beef Rolls with Herbs, Roasted Pepper and Red Wine Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red bell pepper on a tray, drizzle it with 1 teaspoon of the olive oil, and roast for 18 to 20 minutes, until the skin is blistered and the flesh is tender. Let it rest for 5 minutes, peel if desired, and cut into small strips.

2. 2

   While the pepper roasts, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add half of the chopped onion and half of the garlic. Cook for 3 to 4 minutes until softened. Add the spinach and cook for 1 minute until wilted. Transfer everything to a bowl.

3. 3

   To the filling bowl, add the roasted pepper, breadcrumbs, Parmesan cheese, parsley, thyme, smoked paprika, 1/2 teaspoon salt, and black pepper. Mix well until the filling is moist but compact.

4. 4

   Place the beef steaks on a board. If any piece is too thick, cover it with wrap or paper and gently pound it to about 5 mm / 1/4 inch thick. Season the steaks on both sides with the remaining salt.

5. 5

   Divide the filling among the steaks, leaving a small border. Roll each steak into a tight cylinder and tie with kitchen twine so it keeps its shape.

6. 6

   Heat the remaining tablespoon of olive oil in a large oven-safe skillet or shallow pot over medium-high heat. Brown the beef rolls for 2 minutes per side, until nicely colored. Transfer them temporarily to a plate.

7. 7

   In the same skillet, reduce to medium heat and add the remaining onion. Cook for 4 minutes, stirring. Add the remaining garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute to deepen its flavor.

8. 8

   Pour in the red wine and scrape the bottom of the pan to release the browned bits. Cook for 3 minutes so it reduces slightly. Add the beef broth and Dijon mustard, mix well, and bring to a gentle simmer.

9. 9

   Return the rolls to the skillet seam-side down. Cover with a fitted lid or foil and bake at 180°C / 350°F for 20 minutes, or until the beef is cooked through and tender.

10. 10

    Remove the skillet from the oven. Transfer the rolls to a serving dish and carefully remove the kitchen twine. Place the sauce over medium heat, add the butter, and stir for 1 to 2 minutes until glossy and lightly thickened.

11. 11

    Serve the beef rolls with the red wine sauce spooned over the top. Spoon over the onions from the sauce and any remaining pan juices for full flavor.