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By Kate McCullough
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Preheat the oven to 160ºC/gas 2½.
Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.