Equipment
Ingredients
Beef Rolls
- 400 g beef sirloin, thinly sliced against the grain
- 30 g parmesan cheese, grated
- 15 g fresh parsley, finely chopped
- 2 garlic, minced
- 4 g salt
- 2 g black pepper
- 15 ml olive oil
Grape Tomato Sauce
- 15 ml olive oil
- 1 shallot, finely diced
- 3 garlic, thinly sliced
- 500 g grape tomatoes, halved
- 60 ml dry white wine
- 10 g fresh basil, torn
Pasta
- 300 g fettuccine, dry
Nutrition (per serving)
Method
Place the thinly sliced beef sirloin flat on a cutting board. Using a meat mallet, gently pound the slices until they are an even 5 millimeter thickness to ensure quick and tender cooking. Wash hands and sanitize all surfaces that came into contact with the raw meat.
In a small bowl, combine the grated parmesan cheese, finely chopped parsley, minced garlic, salt, and black pepper. Stir until evenly mixed.
Sprinkle the herb and cheese mixture evenly over the pounded beef slices. Roll each piece tightly into a neat cylinder and secure the seam with a toothpick.
Heat 15 milliliters of olive oil in a large skillet over medium-high heat, approximately 190°C/375°F. Add the beef rolls seam-side down to lock them closed. Sear for 2 minutes per side until deeply browned all over. Transfer the beef to a plate and leave the flavorful drippings in the skillet.
Lower the skillet heat to medium. Add the remaining 15 milliliters of olive oil and the diced shallot. Sauté for 2 minutes until translucent. Add the halved grape tomatoes and sliced garlic, cooking for another 5 minutes until the tomatoes begin to blister and release their juices.
Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up any browned bits from the bottom. Let the liquid reduce by half.
Return the beef rolls and any resting juices to the skillet. Reduce the heat to low, cover tightly, and gently simmer for 25 minutes. Ensure the internal temperature of the beef reaches at least 74°C/165°F.
While the beef simmers, bring a large pot of generously salted water to a rolling boil at 100°C/212°F. Add the fettuccine and boil according to package instructions until al dente, about 10 minutes. Drain, reserving 60 milliliters of pasta cooking water.
Remove the skillet from heat and carefully pull the toothpicks out of the beef rolls. Add the drained fettuccine to the tomato sauce, tossing gently to coat. Splash in reserved pasta water if the sauce needs loosening. Top with the beef rolls and fresh torn basil.
Chef's Notes
- Pounding the meat is crucial not only for tenderness but also to increase the surface area for the herb and garlic filling.
- When searing the beef rolls, resist the urge to move them too soon. A proper crust locks the roll together and builds a fond on the bottom of the pan.
- Grape tomatoes contain high levels of pectin, which naturally thickens the sauce as they blister and break down during the simmer.
- Always reserve pasta water. Its starchy quality is the secret to emulsifying the grape tomato sauce so it clings perfectly to the fettuccine.
Storage
Refrigerator: 3 days — Store pasta and beef in separate airtight containers if possible to prevent the pasta from absorbing all the sauce.
Freezer: 1 month — Freeze the beef rolls and tomato sauce only. Cook fresh fettuccine when ready to serve.
Reheating: Reheat gently in a saucepan over medium-low heat until the beef reaches an internal temperature of 74C.
