Part 4/6:
While the sauce simmers, it’s time to prepare the beef. Lay the top round on a cutting board and carefully slice it to create thin sheets. Each piece should be filleted to ensure they are manageable for stuffing, rolling, and tying.
Once filleted, pound each piece of meat gently to ensure even thickness. Prepare a stuffing mixture by combining breadcrumbs, pine nuts, garlic, soaked raisins, parsley, and Pecorino Romano. Mix thoroughly before adding a drizzle of olive oil to achieve a paste-like consistency.
Stuffing the Beef
Start placing the stuffing mixture onto each pounded piece of beef, leaving a half-inch border on the sides to prevent spilling out during cooking. Roll each piece tightly and secure them using toothpicks or string.