Caputo’s Lombardy Style Beef Rolls

2 lbs. beef sirloin, sliced or pounded thin
8 slices pancetta, sliced thin
8 leaves fresh sage
8 oz. frontina cheese, cut into 8 thin slices
salt and pepper to taste
4 oz. unsalted butter
1 T flour
1/2 cup white wine
2 T fresh parsley, chopped

Cut the beef into eight equal pieces. Place 1 slice of pancetta, 1 leaf of sage and 1 finger of fontina cheese on each. Season with salt and pepper. Roll up and secure with a toothpick. Heat half of the butter in a large skillet, add the rolls and cook for about 8 to 10 minutes turning to brown all sides. Remove to a serving dish and keep warm, Meanwhile add the remaining butter to the skillet with the flour, mixing well. Deglaze the pan with the wine and allow to thicken briefly. Pour the sauce over the beef rools and garnich with the chopped parsley. Seruve immediately.

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