for 4 person

To prepare

8	thin beef cutlets (e.g. flank, round) (approx. 80 g each)
1 tsp	salt
a little	pepper

Filling

150 g	carrots
100 g	red peppers
100 g	yellow peppers

80 g	cured ham (e.g. Pro Montagna cured mountain ham)
2 tbsp	coarse-grain mustard

To braise

	oil for frying
2	onions
2 tbsp	white flour

4 dl	red wine
4 dl	beef bouillon
2	bay leaves

½ bunch

flat-leaf parsley

How it's done

To prepare

Flatten the steaks a little using a meat tenderizer or the base of a pan, season.

Filling

Peel the carrot and cut into 8 sticks. Cut each of the peppers into 8 sticks.

Brush one side of the steaks with the mustard, place one slice of cured ham on top of each, cut the remainder of the ham into thin strips, set aside.

Place the carrots and peppers on top of the cured ham, roll up. Tie the beef olives with kitchen twine.

To braise

Heat the oil in a cooking pot, brown the beef olives in batches for approx. 3 mins. all over, then remove. Thinly slice the onion, sauté in the same pan for approx. 2 mins., dust with flour.

Pour in the wine, reduce by half. Add the stock and bay leaf, bring to the boil.

Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 30 mins. Turn the meat, braise (uncovered) for approx. 20 mins.

Roughly chop the parsley, sprinkle on top of the beef olives along with the reserved strips of cured ham.

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