4 large thin slices of rib-eye steak (ask your butcher to do this)
½ pound shitake and/or cremini mushrooms, thinly sliced
2 tablespoons olive oil
1 shallot, chopped finely
I garlic clove, chopped finely
1 tablespoon sherry
2 tablespoons chives, finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
Pound the steaks between two pieces of parchment paper to about ¼ inch. Clean mushrooms, remove stems and slice.
Heat a large pan over medium heat, place 1 tablespoon of oil in the pan and gently sauté the shallots, garlic and mushrooms for about 5 minutes until tender. Add sherry and cook till absorbed. Remove from heat and add the chives. Season with salt and pepper.
Lay each steak on a cutting board and cut in half. Divide filling equally and roll to make a secure log. Season on the outside and place rolls in a hot frying pan with the remaining oil. Sear quickly on all sides and place on plate. Cover.
Sauce
1 small onion, finely chopped
1 garlic clove, finely chopped
1 cup tomatoes, finely chopped
1 teaspoon sugar
½ cup light red wine
2 teaspoons thyme leaves
salt and pepper to taste
In the same frying pan, sauté onion, and garlic till soft. Add in the tomatoes, wine and seasonings. Cook for 2 minutes on high. Reduce to low and place beef rolls in sauce. Cover and cook for 15 minutes, or until beef is done.
Place some sauce on each individual plate and place 2 rolls. Or offer on a platter. Place a sprig of thyme on top for garnish.