2 pounds beef tenderloin, cut into 1/2-inch slices (900g)
Bunch of fresh parsley, diced
1/2 cup raisins
1/2 cup pine nuts
1/4 cup extra virgin olive oil (60ml)
2 garlic cloves, crushed
1/2 cup dry white wine (120ml)
4 cups pured tomatoes (950ml)
Fresh basil, torn |
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Place each slice of beef between plastic wrap. Flatten out beef slices with a meat pounder and remove from plastic wrap. |
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Place some parsley, raisins, pine nuts, salt and pepper in the middle of each beef slice and roll the meat like a jelly roll, with all the ingredients inside. |
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With butcher twine, tie each roll at opposite ends to keep the ingredients inside. |
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Coat the bottom of a large saucepan with extra virgin olive oil and add garlic. Sear braciole until meat turns golden brown on all sides. |
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Add wine to de-glaze bits of meat stuck to the bottom of the pan and let reduce for 1 minute. |
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Add tomato pure to the pan with the braciole and let simmer for an hour. Add fresh basil just before serving. |
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