1 kgbeef rump, cut into thirds across the grain, and thirds again until 1cm thick375 ml(1½ cups) olive oil, plus extra for drizzling140 gm(2 cups) fine fresh breadcrumbs½ cupcoarsely chopped flat-leaf parsley2garlic cloves, finely chopped24fresh bay leavesTo serve:lemon wedges
Trim excess fat and sinew from beef slices, then, working with one slice at a time, lay between 2 sheets of baking paper and pound to 4mm thick with a meat mallet. Set aside and repeat with remaining beef.
Place 250ml olive oil into a bowl. In another bowl, combine breadcrumbs, parsley and garlic, season to taste and mix to combine. Working with one beef slice at a time, dip into olive oil, wipe off excess, then coat in breadcrumb mixture and roll up. Skewer one beef roll horizontally through the centre, place a bay leaf on top, repeat with another beef roll and bay leaf, then place on a tray. Repeat with remaining beef slices and bay leaves, cover with plastic wrap and refrigerate until required.
Heat half the remaining olive oil in a large frying pan over medium heat. Cook half the involtini, turning regularly, until just cooked through (3-5 minutes). Repeat with remaining oil and involtini, then serve immediately with lemon wedges to the side.