Grate the cheese. Chop the dried tomatoes finely and mix them with the grated cheese and basil. Spread out the meat and sprinkle with freshly ground pepper. Distribute the tomato/cheese filling over it and roll the meat up tightly. Tie one end of the kitchen twine tightly around the end of the rolled meat. Pass the twine under the roulade, pull it through the loop on top, and pull tight. Continue moving about 3 cm at a time until the meat is completely tied up.

Turn the meat over, bring the string back to the beginning underneath, and tie it securely. However, ensure the string is not tied too tightly, as the filling will be squeezed out during cooking. Mix the crushed garlic with salt, pepper, and olive oil, and brush the roulade with this mixture. Heat the butter in a roasting pan and brown the roulade on all sides. Pour in the red wine and let it simmer for another 25 minutes uncovered, turning the meat every few minutes. The meat should be pink and tender inside. Delicious with oven-baked potatoes or pasta with fresh pesto.