Beef Brasciole with pumpkin seed pesto in fire roasted red pepper sauce.
Thinly Sliced Beef (9 slices), Parsley (¼ bunch), Rosemary (1 tbls.), Milk (½ cup), Olive Oil (¼ cup), Pumpkin Seeds (4 ounces), Garlic (3 cloves), Sweet Onion (¼), Kosher salt (Dash), Black pepper (Dash), Parmesan cheese (1 cup) Breadcrumbs (1 cup), Red Bell Peppers (4), Red Wine (1 cup), Chicken Broth (1 cup), Garlic (1 bulb), Olive Oil (Dash).
Make sauce: roast peppers on flame then pulse in blender with bulb of garlic, red wine, olive oil, and chicken broth. Preheat oven to 350 degrees. Sautee onions, garlic and pumpkin seeds in pan. In food processor make pesto with the garlic seed mixture, parsley, rosemary, breadcrumbs, cheese, salt, pepper and olive oil. Spread on inside of meat and roll tightly. Secure with string and sear in olive oil then bake in sauce.
