Involtini with porcini mushroom tomato sauce

Preheat oven to 160 ˚C (320 ˚F).

Spread out the beef cutlets between two sheets of plastic wrap and flatten with a rolling pin or meat tenderizer until very thin.

Heat a cast-iron skillet just large enough to hold the cutlets (about 10 in.) over medium heat. Toast the pine nuts, stirring occasionally for a few minutes until golden brown. Remove skillet from heat and let stand for 2 minutes. Finely chop the toasted pine nuts, parsley, thyme, garlic, and breadcrumbs. Mix together in a bowl and add a pinch of fleur de sel, pepper, and about two tablespoons of olive oil. 

Spread the mixture evenly over each cutlet. Starting from the longest side, roll the beef slices up, tucking in the sides to seal in the filling. Secure in place using toothpicks or kitchen twine.

Heat the same cast-iron skillet over medium heat and add a drizzle of olive oil. Brown the beef cutlets on all sides.

Finely chop the shallots, add them to the skillet and cook 1 to 2 minutes, stirring gently. Add the white wine and simmer for a few minutes (until reduced by half). Add in the porcini tomato sauce and season to taste.

Transfer the skillet to the oven and simmer gently for one hour or until the cutlets are tender and the sauce is thick and rich. Serve on tagliatelle pasta with a green salad and our simple vinaigrette.

For an added crunch, in a bowl, mix together a handful of fresh thyme and parsley, a few breadcrumbs, and some finely chopped pine nuts. Add a drizzle of olive oil, then season with salt and pepper to taste. Mix well and use as a garnish. For the final touch, sprinkle with freshly grated Parmesan.