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1
Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat.
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2
Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes.
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3
Season with salt and pepper.
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4
Remove from the heat and cool slightly.
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5
Stir in the Parmesan.
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6
Season beef with salt and pepper.
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7
Using 2 tablespoons for each, divide the carrot mixture among the beef slices.
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8
Roll up the beef slices to enclose the filling, tucking in the ends.
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9
Secure the rolls with toothpicks.
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10
Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat.
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11
Dredge the beef rolls in flour to coat lightly.
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12
Add the beef rolls and cook until brown on all sides, about 8 minutes.
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13
Add the wine and stir to scrape up any browned bits on the bottom of the skillet.
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14
Add the tomatoes with their juices and the bay leaf.
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15
Cover and simmer until the beef is cooked through, about 5 minutes.
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16
Transfer the beef rolls to a platter.
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17
Remove the toothpicks, then cover the beef rolls with foil to keep warm.
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18
Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes.
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19
Season the sauce, to taste, with salt and pepper.
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20
Drizzle the sauce over the beef rolls and serve.
