Bavette Roll with Parmesan, Sage, Pine Nuts & Chorizo

🕑 60 minutes 🍴 Serves 6

Ingredients

• 1 bavette steak of about 1 kg

• 150 g grated Parmesan cheese

• 100 g chorizo, cut into pieces

• About 10 sage leaves

• 80 g toasted pine nuts

• 1 jar of Think Tomato

• Butter, for frying

• Salt and pepper

Instructions

1. Preheat the oven to 190°C (375°F).

2. Place the bavette on a board and cover it with a sheet of baking paper. Pound the meat flat using a rolling pin.

3. Spread the Parmesan, sage leaves, pine nuts, and chorizo evenly over the meat.

4. Season with salt and pepper and roll the meat up tightly.

5. Tie kitchen string around the roll to secure it well, fastening the ends firmly.

6. Place the roll in a roasting pan or oven dish with a knob of butter and roast in the preheated oven for 40 minutes.

7. Baste the meat regularly with the cooking juices.

8. After 20 minutes, add the jar of Think Tomato sauce and any extra pieces of chorizo you may have left.

9. Remove the roll from the oven and season with additional salt and pepper if needed.

Enjoy!