This is an Italian recipe normally made with veal called 'saltimbocca' which means 'jump in the mouth.' I think you will see why when you make it!
The recipe was delicious and took no time at all. However, we baked for 12 minutes to get medium rare, which is less done than in the picture by spitfire. Seven minutes wouldn't have been nearly long enough! - 20 Feb 2014
This was simply the best! I made it for guests last night and it was a rave. My butcher (a first class cook) strongly advised me to use beef flap steak, which is already cut pretty thinly and has a lot more flavor. The only other change I made was to add 2-3 whole spinach leaves, blanched, to each roll. A bit more nutrition without affecting the flavor. - 10 Dec 2006 (Review from Allrecipes USA and Canada)
This recipe was a hit! The sage really adds something special. However, I have to agree with some of the other reviewers that the times were a bit off. I think the stated times would work if you pan-seared the side of the steak flat before rolling... but the tradeoff there is that the steak shrinks a bit, and I don't necessarily think that is preferable. So, I say all that to say that I left the rolls in the oven for 15-18 minutes, turning twice. And, although I'm sure that most of you experts will do this naturally, I felt lucky that someone suggested to me that I soak the toothpicks first so they did not burn. I also used the 3-4 toothpicks, evenly spaced, in each roll so that I could easily cut them and put them on trays to serve. - 11 May 2008 (Review from Allrecipes USA and Canada)