Pound and flatten slices of steak as thinly as you can without causing it to break up. In a bowl combine all the stuffing ingredients. Spoon about 2 tbsp of the stuffing on each meat slice along the longest side. Roll up into a sausage encasing the filling. Use string or toothpicks to secure rolled-up meat.

In a saucepan, cook the onion and garlic in enough water to cover the onion, for a few minutes until softened. Add beef rolls and brown over medium heat. Remove beef rolls from the saucepan and set aside. Add tomatoes, tomato paste, herbs, and wine to the saucepan. Season to taste. Stir gently and cook for about 10 minutes.

Return the beef rolls to the saucepan, add the peas and bring to boil. Reduce heat and simmer for a further 5 minutes to thicken the sauce.

Serve the beef sliced with plenty of the sauce.