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Beef Rotolo




  • 2 garlic clove
  • 100g Parmesan cheese
  • 50g Basil leaves
  • 60g Cashews or pine nuts
  • 40g olive oil
  • salt to taste


  • 20g Currents (soaked in boiling water 10 mins)
  • 30g pine nuts
  • 1 Shallot cut into 1/4's
  • 50g Butter
  • 500g water
  • 1 Tbls meat stock
  • 200g Porterhouse or rump steak per person
  • pepper to taste
  • 1 bunch broccolini
  • 20g Cornflour or arrowroot flour
  • 20g red wine or port
  • 2 tsp seeded mustard
  • 20g Dijon mustard
  • 1 Sliced red chilli
  • 50g button mushrooms

Recipe's preparation

  1. Place 1 garlic clove, and parmy cheese in TM Bowl and chop 8 seconds/Spd 8
    Add basil, nuts, olive oil, pinch of salt and blend for 5 seconds/ speed 5
    Scrape down the sides and mix for another 10 mins/speed 4 add more oil if needed and mix again on speed 4 until happy with consistancy. Set pesto aside
  2. Beef
  3. Drain the currents after 10 mins, toast the pine nuts in the bowl for 5 mins/100degrees/Speed 1 or in a dry pan until golden. Set aside.
    Place the last garlic clove and shallot inthe the bowl, and chop 2 seconds/speed 5. Scrape down and add 25g butter, saute for 2 mins/ 100degrees/speed 1. place the stock paste and water into the bowl.

    Trim fat from steaks and pound to about 5mm thick - either use a meat mallet or place the steak between 2 layers of clingwrap and bash with a rolling pin.
    Season steak with salt, and pepper. Spread one side of the steak with pesto and sprinkle with pine nuts leaving rouchly 1cm around edges. Roll up and secure with toothpicks or roll in clingwrap to make sausage shaped rolls. Tie in knots at the ends. Place on Varoma tray to cook.
    Place varoma into position, beef in tray, cook for 3 mins/Varoma/Speed 2. Add Broccollini and cook another 5 mins/Varoma/Speed 2.
    Set beef and broccolini into thermosever to keep warm.

    Add to the stock in the TM bowl, the flour, red wine (or port), both mustards, mushrooms, and cook for 4 mins/100deg/Speed 4/MC off with the TM basket on the lid or until sauce is thinkened. salt and pepper to taste.
    Remove toothpicks or clingwrap and slice each roll into 3-5cm pieces. serve with potatos, broccolini and mustard sauce. top with slices chilli's (optional).

Accessories you need

  • Varoma
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  • Spatula TM31
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If desired, brown the beef in a pan before slicing and plating up.

Adapted from Dani Valents' recipe from In the Mix 2.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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