Directions

1. Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook for a few minutes, until they are soft. Add the balsamic vinegar, honey, beef stock, salt, and pepper. Simmer until the liquid is reduced by half. Remove from the heat and let cool slightly. Transfer into a small bowl. Set aside.
2. In the same skillet, add the butter and olive oil over medium to high heat. Add the carrots and peppers. Season with salt and pepper. Toss with a wooden spoon and cook for about 5 minutes, until slightly soft, but still slightly crunchy. Towards the end, add the green onion, just to slightly soften.
   
3. Remove the vegetables from the heat. Lay the top round pieces on half sheet pan lined with parchment paper. Season each piece with salt and pepper. Place a small pile of cooked vegetables in the center of each slice of beef.
   
4. Roll up tightly and secure with a toothpick. Repeat with each piece of beef.
   
5. Cook the beef rolls in the skillet, over medium to high heat. Add more butter or olive oil if needed to the pan. Turn to cook all sides. Remove the toothpicks and spoon balsamic sauce over each one. Serve immediately.