This is equally delicious with either similar cuts of pork or veal. I prefer using a pressure cooker for this type of recipe, as the meat tend to remain moist and tender, but if you prefer it also can be cooked in the oven, at about 180F/350C, but I suggest covering the baking dish for about an hour, then remove the cover and let it brown slightly for about another quarter of hour.
- about 600g/20oz chunk of beef, something like chuck roast, sirloin or tenderloin
- 5-6 thin slices of smoky canadian bacon (if available, I recommend SPECK instead...)
- sprigs of herbs (thyme, rosemary, maggioram) -- preferably fresh ones, but dried version will do also
- handful of flat leaved parsley
- 450ml/16oz red wine
- small handful of green peppercorns
- 1 bayleaf
pound flat or slice open the beef to 6-7mm / 1/4in. thickness. Arrange evenly the bacon, herbs and parsley over the beef. Roll it up like "swiss roll cake" then tie it securely with a cooking cord.
Pour the wine into the pressure cooker, then the peppercorns and bayleaf. put the meat in the rack, place it in the pressure cooker.
Secure the lid, cook, firstly over the high heat, once it hits the peak point reduce the heat and cook it for 40 min. (a little less, circa 30min. if you use tenderloin)
Remove the meat, then continue to cook the liquid uncovered for some minutes until it thickens (if necessary, add about 1tsp of corn flour dissolved in tiny amount of water).
Drizzle the liquid over the meat as a sauce, and serve.