Vino de Milo

beef/lamb - serves 4
submitted by sandy hall, texas

directions

Preheat oven to 400.
Saute the chard in extra virgin olive oil until reduced by over half.
Add garlic, a bit of salt and pepper, and saute a bit more, until the chard is softened.
Add balsamic and let it simmer for 1-2 minutes, then remove from heat.
Let this cool a few minutes, then mix well with breadcrumbs, red pepper flakes, toasted pine nuts, and parmesan.
Lightly salt the sirloin, then add about 1/3 cup of the filling in and roll tightly from short end to short end. Tie or secure w/toothpicks.
Drizzle a deep baking dish with extra virgin olive oil and lay the meat-rolls in a single layer. Pour in wine until it comes about halfway up the sides of the meat.
Spoon a jar of vino de milo mediterranean pinot grigio sauce over top, to completely cover.
Tightly cover the dish and bake for 20 minutes, then reduce heat to 250 and continue cooking for about 2-3 hours. The meat won't be mushy, but it WILL cut easily with a fork.