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Directions:
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.
ransfer 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.
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