Butterfly the beef: Using a sharp knife, slice almost all the way into 18 oz tenderloin steak, but stop nearly towards the end to create two halves.

Tenderize the beef: Cover the sliced beef in a thin plastic wrap, then use a sturdy kitchen utensil, and repeatedly pound to flatten it.

Season the beef: Add 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp pepper, and 1/2 tsp salt to the tenderized beef and rub to evenly coat.

Make the filling: In a large bowl, mix 1 tbsp olive oil, 1.5 oz parmesan cheese, 1 tbsp parsley, 0.5 oz basil, and 1/2 cup panko breadcrumbs together.

Make the beef rolls: Lay the beef pieces flat on a chopping board, scoop the filling into the center.

Then roll it tightly and secure with toothpicks.

Sear the beef: In a pan over medium heat, add 2 tbsp olive oil and wait for it to heat up. Then, add the beef rolls and sear on all sides for around 6 - 8 minutes or until they turn brown. Try not to overcrowd the pan.

Add other ingredients: Add 1 tbsp tomato paste, 1 tbsp garlic, and 1 tsp all-purpose flour and stir around for a minute or two.

Add the red wine: Add 1 fl oz red wine to the pan and cook for about 5 minutes until the liquid reduces by half.

Add the tomato sauce: Add 1 1/2 cups homemade tomato sauce and 1/4 cup water, stir to coat the beef rolls in it, and let everything simmer for 45 minutes to an hour.

Garnish and serve: Once the meat has become tender and the sauce has thickened, take the pan off the heat and serve hot.