Beef Rolls with Cheese and Herbs and Southern-Style Pan Vegetables

01Method

1. 1

   **Beef rolls:** Preheat the oven to 180 °C. Place the beef slices between two sheets of plastic wrap and pound them out thoroughly, taking care not to tear the meat. In a large bowl, make the filling by combining the garlic, half the olive oil, Parmesan, onion, mustard, sage, and parsley. Spread the mixture over each slice of beef, lay the bacon on top, and roll everything up tightly into rolls.

2. 2

   Secure the rolls with toothpicks or kitchen twine, then sear them on all sides in the remaining olive oil in a skillet. Transfer the rolls to a roasting dish along with the fat from the pan, add enough stock to come about 1 cm up the sides, cover with foil, and place in the oven. Turn the rolls several times during cooking and baste them regularly with the pan juices. They should be done in about an hour and a half, depending on the cut of meat.

3. 3

   **Pan vegetables:** Wash and chop all the vegetables. Heat the olive oil in a deep skillet and sauté the shallots and garlic together until golden. Once both are translucent, add the bell pepper and eggplant and cook, stirring occasionally, for 5 minutes. Then add the zucchini, mushrooms, olives, and cherry tomatoes scored with a cross. Season with salt and pepper.

4. 4

   Continue cooking the vegetables, stirring occasionally, for another five minutes or so, until they are golden, tender but still holding their shape. Finally, stir in the baby spinach leaves and fresh herbs and let them wilt briefly over low heat.