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Steak involtini with Galbani Dolcelatte®


  • 2 lean beef steaks (Alternative for vegetarians: 400g seasonal vegetables, like baby potatoes, diced butternut squash, red pepper, and red onion wedges)
  • 50g pine nuts, finely chopped
  • 75g diced pancetta, finely chopped
  • handful flatleaf parsley, finely chopped
  • 200g Galbani Dolcelatte®
  • 150g Galbani Mascarpone
  • 2 rosemary sprigs, 1 chopped
  • 2 tbsp olive oil
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Preparation Instructions

  1. Heat oven to 180°C/160°C fan/gas 4. Mix your vegetables with the oil, rosemary sprig, chopped rosemary and some seasoning in a roasting tin. Roast for 20 mins while you prepare the steak.
  2. Put each steak between two sheets of clingfilm and use a rolling pin to bash them as thinly as you can. Mix together the chopped pine nuts, pancetta and parsley with some seasoning. Spread 50g of Dolcelatte® over each steak, divide over the pancetta mixture, then tightly roll up and secure with toothpicks.
  3. Add the steaks to the roasting tin with the veg and roast for another 20 mins together until the veg is tender and steak cooked through.
  4. While the steak is cooking, melt together the remaining Dolcelatte®, mascarpone and parsley to make a sauce. Serve an involtini per person, with a glug of sauce and roasted veg.
  5. Joe's tip: "Galbani Dolcelatte® complements the beef perfectly, adding a rich, wintry flavour to this traditional dish".