Step 1

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Step 2

Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.

Step 3

In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.

Step 4

Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.

Step 5

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Step 6

Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.

Step 7

Add in white wine and cook for 2-3 minutes.

Step 8

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Step 9

Remove the butchers twine, slice, and serve.