1. Butterfly the beef until evenly flat.

2. Season the beef with salt and pepper.

For the stuffing

a. Sauté mushrooms, garlic, shallots and leeks in olive oil until softened. Add breadcrumbs and parsley then season with salt and pepper. Cool to room temperature then add eggs.

b. Spread the filling onto the flank then roll. Secure with kitchen twine.

c. Sear the beef in a very hot pan with olive oil. Brown all sides then set aside.

For the sauce

a. Sauté onions, carrots and celery then add in the tomato sauce and continue stirring until brown.

b. Add red wine to the pan reduce it by half.

c. Add the beef and pour in the brown sauce mix.

d. Bring to a quick boil then cover and simmer gently for 1 ½ hours or until beef is tender.

e. When done, remove the beef and allow it to cool slightly before carving.

f. Reduce the sauce until slightly thick, strain and keep warm.

3. Cut the twine and slice the beef to 1/2inch thick. Arrange onto a platter and serve the sauce on the side.