1. Lay out the steaks and gently tenderise them with a meat pounder 2. Season the meat and scatter the lightly toasted pine nuts, finely chopped gloves garlic (2), parsley and sultanas over the steaks, leaving enough space at the borders. 3. Cover with a generous layer of Pecorino cheese (grated). 4. Fold the sides of the steaks over the filling and roll into a cylinder. 5. Sear the beef olives in evoo over medium heat until they gain some colour on all sides. 6. Soften the onion in the same pan and deglaze with white wine until the alcohol vaporates. Add the tomato purée and remove from heat before the saucepan breaks into a boil. 7. Set the oven on combi at 120°C . 8. Transfer the beef olives into a GN container, add the sauce over them and cover with a lid. 9. Cook for 2 hours, removing the lid 30 minutes before ending the cooking process. 10. Garnish with raw basil and serve.