Beef rolls stuffed with dates, raisins and pine-nuts

• By Mark Camilleri

Fillet is good but expensive. You can use rump, sirloin, T-bone and rib-eye. A good butcher will help you choose. You will need something with a bit of fat, as this helps keeps the meat moist while it is barbecued.

Bernard Muscat's wine recommendation: Chateau Kefraya Rouge (Bekaa Valley) is a full bodied elegant wine with a velvety texture, and soft spicy notes (Attard & Co.)

You will need:

Two kilos of beef rump or sirloin, 90g of raisins, 90g of pine-nuts (toasted), 90g of dates (pitted and chopped), four shallots (peeled and thinly sliced), fresh thyme, 50ml of brandy, salt and pepper, a pinch of ground cinnamon, some garlic (peeled and chopped), four tablespoonfuls of olive oil.

Using a meat-hammer, pound the beef slices on a plastic sheet. Sweat the garlic and onion in olive oil in a pan over low heat, until soft and golden. Add the dates and raisins, cooking them until they start to soften. Pour in the brandy, flame and reduce the liquid. If the dates need more liquid to soften, add some warm water. Season it with salt and pepper. Put in the toasted pine-nuts and fresh thyme, stir the mixture, turn off the heat, and let the pan cool down. Spread each slice of meat with the mixture. Roll them up and secure them with a tooth pick. Barbecue and serve with chilli salsa, rice salad or couscous.