Beef Rolls with Parmesan, Pine Nuts, Olives, and Capers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Gourmet magazine”

Ingredients Nutrition


  1. Make tomato sauce: Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons 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.
  2. Make 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.
  3. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
  4. Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
  5. Make 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.
  6. Sprinkle 1 piece of beef evenly with one fourth of filling.
  7. Starting with a long side, roll up beef, then tie in 3 places with kitchen string.
  8. Season beef roll well with salt and pepper.
  9. Make 3 more rolls with remaining beef and filling.
  10. Heat remaining 1 1/2 tablespoons 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.
  11. Let beef stand 5 minutes.
  12. Cut off kitchen string and halve each roll diagonally.
  13. Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a