Beef involtini with prosciutto and parmesan

1.Lay each piece of tenderised beef out flat and sprinkle them with a quarter of the thyme and a decent grind of pepper. Top each with two basil leaves, a slice of prosciutto and quarter of the parmesan cheese.

2.Roll them up tightly and secure each with a toothpick or tie with twine.

3.Dredge the beef rolls in flour, shaking off any excess.

4.Heat the oil in a large pan to medium-high heat. Brown the rolls on all sides then transfer to a plate.

5.Add the sage leaves, bay leaves, and garlic to the pan. Cook until the garlic begins to brown, about 1 minute.

6.Add the brandy and simmer for 1 minute, then add the cream. Return the rolls to the pan and simmer until the sauce thickens and the meat is cooked through to medium rare – about 4-6 minutes. Remove the toothpicks or twine and slice each roll into three rounds.