Juicy and tasty beef involtini stuffed with Italian Provolone cheese and fresh sage leaves rolled in bacon are just amazing, we can actually say finger-licking. They can be either a main course served with mashed or fried potatoes or mushy peas, or just a finger-food.
Serves 2, Preparation 15 mins, Cooking 20-25 mins
- Beef slices, 8
- Smoked rindless streaky bacon rashers, 8
- Italian Provolone cheese sliced, to taste
- Fresh sage leaves, 8
- Full-bodied red wine to deglaze, half a glass
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- 2 garlic cloves
- salt, to taste
- Unsalted butter, a tablespoon
With a meat tenderizer lightly beat beef slices, then grease them on both sides with a little extra virgin olive oil.
Stuff each beef slice with a thin slice of Provolone cheese, a leaf of sage, a pinch of salt and pepper, roll them up and wrap them with a slice of bacon. Close with a toothpick.
In a non-stick pan heat 2 tablespoons of EVOO and melt the butter, fry the garlic cloves.
Add the involtini and brown them on all sides, then raise the flame and deglaze with the red wine, allowing the alcohol to evaporate. Now lower the heat, drizzle the roulades with the sauce and cook for a further 10 minutes.