Beef Rolls with Parmesan, Pine Nuts, Olives, and Capers

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup bread crumbs from an loaf fresh italian
• 1 tablespoon bottled capers drained chopped
• 4 tablespoons flat-leaf parsley fresh finely chopped
• 2 large garlic cloves peeled smashed
• 0.3 cup olives green pitted chopped
• 4.5 tablespoons olive oil 
• 0.3 cup parmigiano-reggiano finely grated
• 4 tablespoons pinenuts 
• 1.5 lb plum tomatoes fresh coarsely chopped
• 0.3 teaspoon salt 
• 1 lb beef top round boneless (1/)

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• plastic wrap
• rolling pin
• meat tenderizer
• kitchen twine

Directions

1. Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
2. While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
3. Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
4. Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise.
5. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling.
6. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare.
7. Let beef stand 5 minutes.
8. Cut off kitchen string and halve each roll diagonally.
9. Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.