Roast Beef Stuffed with Basil and Buffalo Mozzarella

1. 1 Wash the meat, dry it with paper towels and make a lengthwise cut down the middle without separating it. Open it on a smooth surface and spread out the basil and the mozzarella.
2. 2 Tie the meat with kitchen twine. Season it with 2 tablespoons of olive oil, salt and black pepper. Wrap it in plastic wrap and let it marinate in the refrigerator for 2 hours.
3. 3 Heat a thick-bottomed pot with the remaining olive oil until very hot. Add the meat and fry for 10 minutes, or until browned. Remove from the heat and place on a platter.
4. 4 Remove the twine and slice into thin strips. Serve with the cherry and champagne sauce.

Cherry and Champagne Sauce

1. 5 In a food processor, blend 250 g of frozen or fresh cherries (if fresh, remove the pits), 1 cup of champagne, 2 tablespoons of honey and ground allspice to taste, until you get a purée.
2. 6 Transfer to a pot and heat. Cook, stirring constantly, until it thickens, adjust the salt and remove from the heat.