Provençal Beef Rolls with Herb Stuffing and Red Wine Sauce

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These Provençal beef rolls, known in France as 'headless larks,' are thin slices of beef wrapped around a savory herb and pork stuffing, then slowly braised in red wine with tomatoes, Niçoise olives, and Mediterranean herbs. The result is meltingly tender meat infused with the sun-soaked flavors of southern France. Serve with crusty bread, buttered noodles, or creamy polenta to soak up every drop of the rich sauce.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 850 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and stuffing

• 6 thin slices beef top round (about 5 oz each), pounded to 1/4-inch thick
• 3/4 lb ground pork
• 1 cup fresh breadcrumbs
• 1 large egg, lightly beaten
• 3 cloves garlic, minced
• 3 tbsp fresh flat-leaf parsley, chopped
• 1 1/2 tsp herbes de Provence
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the braise

• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, diced
• 2 tbsp tomato paste
• 1 1/2 cups dry red wine, such as Côtes du Rhône
• 1 cup beef stock
• 1 can (14 oz) crushed San Marzano tomatoes
• 3/4 cup pitted Niçoise olives
• 2 cloves garlic, smashed
• 1 bay leaf
• 2 tbsp fresh thyme leaves

Directions

1. Place the beef slices between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. In a medium bowl, combine the ground pork, breadcrumbs, egg, minced garlic, parsley, herbes de Provence, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined.
3. Divide the stuffing evenly among the beef slices, spreading it in an even layer. Roll each slice tightly from the short end and secure with two pieces of kitchen twine, like tying a small parcel.
4. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the beef rolls on all sides until deeply browned, about 2 minutes per side. Transfer to a plate and set aside.
5. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Sauté the onion and carrots until softened, about 6 minutes. Add the tomato paste and smashed garlic, cooking 1 minute until fragrant.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 3 minutes to reduce slightly, then add the crushed tomatoes, beef stock, olives, bay leaf, and thyme.
7. Nestle the beef rolls back into the sauce, cover, and transfer to a preheated 325°F (165°C) oven. Braise for 1 hour, turning the rolls once halfway through.
8. Remove the lid and continue braising for 15 more minutes to concentrate the sauce. The beef should be fork-tender and the sauce thickened.
9. Carefully remove the rolls, snip off the twine, and arrange on a serving platter. Spoon the sauce and olives over the top and garnish with extra fresh thyme before serving.

Cook’s Notes

• Pounding the beef between plastic wrap keeps your work surface clean and prevents the slices from tearing or sticking to the mallet.
• Tying each roll with kitchen twine keeps the stuffing inside during the long braise; toothpicks can also work in a pinch.
• These rolls taste even better the next day, so consider making them a day ahead and reheating gently in the sauce.
• For a lighter version, substitute ground veal or turkey for the pork, and use chicken stock instead of beef.
• Traditional Niçoise olives are small and briny, but pitted Kalamata olives make a fine substitute if needed.

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