Little rolled parcels that look far cleverer than they are
Your round arrives as thin steaks — exactly what braciole-style rolls call for. Spread each steak with a spinach, feta and pine nut filling, roll it up, secure it with a toothpick, sear, and braise gently in tomato sauce until tender. The filling keeps the lean meat moist, every slice shows a spiral of green and white, and the whole plate looks like far more work than it was.
Combine all filling ingredients in a bowl.
150g baby spinach100g feta30g pine nuts2 cloves garlicLay the round steaks out flat and pat dry. If any are thicker than about 8mm, place between two sheets of baking paper and flatten gently with a rolling pin.
460g round steaksSpread the filling evenly over each steak, leaving a 1cm border. Roll each one up from the short end and secure with a toothpick through the seam.
toothpicksSeason the outside of the rolls with salt.
Sear the rolls in a hot, wide pan with olive oil until browned all over — 4–5 minutes, seam-side down first. Remove to a plate.
olive oilReduce the heat. Add the sliced garlic to the pan and cook for 30 seconds, then add the wine and let it bubble for 1 minute. Stir in the passata and thyme, and season.
2 cloves garlic125ml white wine700g passata3 sprigs thymeReturn the rolls to the pan, seam-side down, and spoon the sauce over. Cover and simmer very gently for 45–60 minutes, until the rolls are completely tender.
Rest for 5 minutes, remove the toothpicks, and serve the rolls with the sauce — over pasta, polenta, or mash.
In every beef share — Round (~460g)
💡 A single toothpick through the seam is all each roll needs — sear seam-side down first so it sets, and remember to pull the toothpicks out before serving. If you prefer twine, one loop around the middle does the job.
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