Mediterranean Beef Roulades
Preheat the oven to 180°C (approximately 350°F).
Rinse the beef, pat dry and spread flat on a work surface with your hand.
Peel the garlic cloves and finely mash with a little salt in a mortar. Drain the sun-dried tomatoes and finely chop. Add to the mortar with garlic and thoroughly mash as far as possible. Spread the inner surface of the meat with the paste. Season with salt and pepper. Top each beef slice with 2 slices of pancetta, sprinkle with some pine nuts and place a small sprig of rosemary in the middle. Tightly roll the meat from the short side to the sprig of rosemary. Place a sprig of rosemary and a sprig of thyme on top and secure with kitchen twine. Continue with all the roulades. Brush a roasting pan with 2-3 tablespoons oil and place the rolls side by side. Bake in the preheated oven about 30 minutes, checking occasionally. At 10 minutes before end of cooking, toast the remaining pine nuts in the roasting pan. Garnish the finished roulades with pine nuts and serve immediately.