Trim a piece of beef removing silver skin and excess fat. Pound meat to flatten it and break down the tissues. Season beef with salt and black pepper, then continue pounding the meat. When beef is almost mashed -- set it into a 1.5-2 cm thick layer on a work surface. On top of the beef set oblong pieces of lamb fat tail, garlic cloves, hard-boiled eggs cut in half. Season the stuffing with salt and ground red pepper, roll the beef into a roulade, and tie it with a thin kitchen twine.
Transfer roulade into a buttered baking pan, brush the roulade with tomato puree and bake in a preheated oven. To insure even cooking turn the roulade over every 10-15 minutes and baste it with pan juices.
Cool cooked roulade, cut it across into circles, set on a serving plate and decorate with herbs.
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