Slice steak in half crosswise. Place each slice within a folded
piece of
plastic wrap and pound with a mallet or the broad side of a chef's
knife
to a thickness slightly less than 1/4 inch.
In a 10 inch nonstick skillet, heat 1/2 cup beef broth over high
heat.
Add mushrooms and cook, stirring frequently, until no liquid is
left in
bottom of pan. Remove from heat and stir in parsley, cheese, pepper,
bread crumbs. Let cool slightly and stir in egg white. Spread
filling
evenly over slices. Roll up jelly-roll style, starting from short
end.
Tie each roll with kitchen twine.
Adjust oven rack to center of oven and preheat to 350F.
Wipe out the skillet with paper towels and heat oil over medium
high heat.
Sear beef rolls on all sides. Transfer rolls to shallow 1 quart
ovenproof casserole. Add garlic to skillet and saute until very
lightly
golden, scraping up any fragments that might have stuck to bottom
of pan.
Stir in remaining 1/2 cup beef broth and the tomatoes. Turn heat
to high
and cook sauce for 2 minutes. Pour sauce over beef rolls.
Cover
casserole and bake in preheated oven, basting frequently with
sauce, until
meat is tender when pierced with tip of knife, about 45 minutes.
Transfer
rolls to plate, cover with foil, and let rest for 10 minutes before
slicing.
Remove twine and slice rolls at a slight angle into 1 inch slices.
Arrange on platter and spoon a little sauce over each. Serve remaining
sauce separately.
From "Lean Italian Cooking" by Anne Casale