Italian Beef Involtini

Italian Beef Involtini

A traditional Italian dish of beef rolled, slow cooked in a luscious tomato sauce which is delicious and easy to make.

Categories: Meat

Serves: 4 Preparation time: 20 mins Cooking time: 25 mins



  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 75g pine nuts
  • 2 garlic cloves, crushed
  • 75g Parmesan cheese, grated
  • 2 tbsp fresh chopped flat leaf parsley
  • 2 tbsp chopped fresh basil
  • 4 x 100g thin-cut steaks
  • 4 slices Parma ham, halved
  • 450g fresh tomatoes, peeled and chopped
  • 150ml red wine
  • Pasta to serve


  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Heat 1 tbsp of the olive oil, add the pine nuts and cook for 1 minute, stirring until golden and toasted. Cool then roughly chop the nuts. Mix the pine nuts, garlic, cheese, parsley and basil together in a bowl with 1 tbsp of the Extra Virgin Olive Oil. Season with black pepper.
  2. Place the steaks on a board, cover with cling film and use the end of a rolling pin to beat the steak until it is really thin - about 5mm thick cut each steak into two pieces. Top each piece of steak with a slice of ham. Spoon the cheese mixture over one end of each steak. Roll up, enclosing the filling and secure with cocktail sticks.
  3. Heat the remaining Extra Virgin Olive Oil in a frying pan. Add the beef rolls, fry for 6-8 minutes, turning until browned. Transfer to an ovenproof dish. Add the tomatoes to the pan and cook for 2-3minutes. Add the red wine and simmer for 2 minutes until the sauce has thickened. Pour the tomatoes over the beef rolls and bake for 10 minutes. Serve with hot pasta and top with fresh basil and parsley.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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