Beef Rolls with Red Wine Sauce {recipe}

If you’re looking for a simple recipe with a big impact, this is it! Our grass-fed, grass-finished beef cutlets are one of our most popular products, and I’m always trying to think of new ways to cook them. This beef roll recipe is fairly straight-forward, and the addition of the red wine sauce makes the flavor and meal something really special.

Our beef cutlets are thin - so they thaw and cook quickly. You can make this meal for a weeknight dinner, or you could make these beef rolls as a fun centerpiece for a tapas dinner event.

I was so excited to share this recipe with you, I didn’t even take the time to stage my photos well! Let me know if you make this recipe, or share it if you know someone in need of a dinner idea for tonight!

Rolled Beef Cutlets with Red Wine Sauce

1 package (~1lb) beef cutlets

8oz pancetta slices

1 tbs olive oil

For the marinade:

¼ c dry red wine

2 garlic cloves (pressed)

1 tbs olive oil

Salt + pepper to taste

For the red wine sauce:

½ c dry red wine

4-6 tbs butter

Salt + pepper to taste

Combine ingredients for the marinade and pour over thawed beef cutlets. Cover and let marinade for 4 hours. (Let’s be honest - you’re cooking for your family and it’s probably a weeknight. Marinade for whatever amount of time works with your schedule. The end product is going to be delicious if you marinade for 30 minutes or for the whole day while you’re at work!).

When you’re ready to cook - shake off excess marinade (don’t dry the beef) and lay a beef cutlet on a cutting board. Flatten the best you can, and lay a piece of pancetta on the cutlet. Roll as tightly as you can, and then cut the roll into 2 or 3 pieces (about 1-1.5 inches works best). Secure with a toothpick, and then do the same for the rest of the cutlets in the package.

Heat up the olive oil in a skillet that has a lid, and place the beef rolls evenly throughout. Cover and cook for 4-5 minutes. Remove the lid and continue to cook until the rolls reach a temperature of 145F. Turn them a couple of times to help each side brown.

Once your beef rolls are at a safe temperature, remove to a plate and cover with foil. Drain off the excess fat and liquid from the skillet, and return it to the stove over medium heat.

Here’s the fun part! This red wine sauce is a much much simpler version of Julia Child’s, so you can always reference her recipe for “Pan-broiled steak with red wine sauce” for the original version and more detailed instructions/technique.

Pour in the ½ c wine and cook over medium heat to deglaze the skillet. Continue to simmer the wine until it is mostly reduced and slightly thickened. Remove the skillet from the heat, and use a whisk to beat in the butter one tablespoon at a time. Once the sauce has thickened (will cling to a spoon), add in a little salt and pepper to taste. Serve immediately over the beef rolls. This meal would be excellent served with rice or potatoes. The saltiness from the red wine sauce is also wonderful with braised brussels sprouts!