The Cut of Meat Counts

• Some cuts of meat such as round steak are tougher than other cuts such as beef tenderloin. You can use both for beef rollups. Slices of tenderloin stay tender when cooked quickly at high heat. Tougher cuts such as round steak need braising for moisture and long slower cooking times so the connective tissues break down. Adjust the temperature and times based on the cut of meat.

Pound It Out

• Pounding the beef increases the tenderness. Start with slices of beef or steaks that are no more than 3/4 inch thick. Partially frozen beef is easier to cut in thin broad slices. Place the beef in the freezer for about 30 minutes. It should be firm but not hard. Flattening out the meat increases the surface that means you can add more filling. Use a meat mallet, the side of a hammer or even a wrench. Cover the meat with plastic wrap and pound away. When the meat is about 1/4 inch thick you're ready to roll.

Savory Stuffings

• Combine fresh, thinly sliced vegetables such as carrots, celery, mushrooms and onions. Toss in some greens such as kale, spinach or chard. It helps to shrink the greens by wilting them first in the microwave. Add seasonings and herbs such as black pepper, salt, fennel, mustard or coriander seeds, basil, oregano, thyme and parsley. You can add bread crumbs and cheese if you like.

Roll It Up

• Lay the pounded slice of beef on a cutting board. Fill one end with stuffing, leaving about 1/2 inch on either side bare. Roll the beef up and over the stuffing. Push the stuffing back inside the meat roll if it slides out. Tuck the flaps at either end of the beef rollup back inside so the filling doesn't come out as the rollup bakes. Tie the rollup with butcher's twine so it keeps its shape.

Baked and Braised

• Start the rollups off in a hot oven -- 450 degrees Fahrenheit to brown. Continue to bake rollups of tender beef such as tenderloin, prime rib, rib-eye steak for another 15 minutes at 400 F until the meat reaches the stage of doneness you prefer. Roll ups made from tougher cuts require longer baking and moisture. Adding a cup or two of wine, beer, vegetable or beef broth to the baking pan and covering with foil, helps the meat stay tender. Instead of baking at 400 F lower the heat to 325 F and bake for 60 minutes.