- 1 and 1/2 lbs fresh plum tomatoes, coarsely chopped
2 large garlic cloves, smashed and peeled
1/4 teaspoon salt
1/4 teaspoon black pepper
4 and 1/2 tablespoons extra virgin olive oil
1/3 cup pitted green olives, chopped
1 tablespoon drained bottled capers, chopped
4 tablespoons pine nuts
1/4 cup fresh bread crumbs from an Italian loaf
2/3 oz finely grated Parmigiano-Reggiano cheese (1/3 cup)
4 tablespoons finely chopped fresh flat-leaf parsley
2 (1/2-lb) pieces boneless beef top round (1/4 inch thick)
- Prepare the Tomato Sauce:
Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons olive oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
Prepare the Filling:
While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl.
Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon olive oil, and remaining 1/8 teaspoon pepper.
Pulse tomato sauce in cleaned processor until coarsely pureed, then return to saucepan and keep warm.
Prepare the Beef Rolls:
Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise.
Sprinkle 1 piece of beef evenly with one fourth of filling.
Starting with a long side, roll up beef, then tie in 3 places with kitchen string.
Season beef roll well with salt and pepper.
Make 3 more rolls with remaining beef and filling.
Heat remaining 1 and 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare.
Let beef stand 5 minutes.
Cut off kitchen string and halve each roll diagonally.
Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley. Makes 4 servings.