As every good cook's hands should smell of onion or garlic, the kitchen should contain a cheap bottle of wine for cooking purposes. This dish takes about 45 minutes to prepare and 35 minutes to cook.
3 thin pieces of beef flank steak
120g buffalo mozzarella
Fresh oregano, basil and thyme
6 cloves of garlic
2 glasses of red wine
Take the beef and spread it flat on the preparation dish. Rub some salt and pepper into it on both sides.
Cut up the onion and put it in a blender along with the herbs, garlic and some olive oil until it becomes a pulp.
Spread the mixture on top of the beef like butter onto bread.
Slice the mozzarella into three pieces and place one in the centre of each steak.
Pick up the longer sides in the middle and envelope the longer tongues over the top, sealing with cocktail sticks in strategic places.
Heat a large, high-sided frying pan with some olive oil and place the roulades inside, frying gently until all the sides are sealed.
Add your red wine and put on the lid of the pan. Cook for 30 to 40 minutes on a medium heat. Check it every ten minutes.
Some of the mozzarella, onion, garlic and herbs will have leaked into the wine, making a delicious sauce.
We had boiled potatoes with chives and melted butter, but a nice tomato and rocket salad would go really well too.