maleficent

braciole is what i would have gone with.. it's usually rolled up and can be served in a variety of sauces... though capers to me would say a picatta sauce... that's usually more done with veal or chicken it's a little light for beef.

braciolle is wonderful, and as anxst says has hundreds of variations.. but the basic idea behind it is a piece of beef (or pork or veal) is flattened somewhat, some herbs are put down on it --usually parsley and garlic, then some cheese -- I like aged parm, but can also be mozarella, then it's rolled up and either stabbed with a skewer to hold it together or tied up..

Beef is browned, and then left in the sauce to cook, generally, it's not left rare or medium rare, because you aren't using the best quality of beef, so you would cook it a while.

The german version of it is rouladen (which is wrapped around a pickle)

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