This week, #SundaySupper is giving you huge variety of recipes to inspire you to Stuff, Wrap and Roll. Stuffing mushroom duxelle and gorgonzola in flank steak, rolling it up, and wrapping it with twine to let it braise in a red wine tomato gravy will give you a completely new twist on two classic dishes with this impressive Beef Wellington Braciole.
Beef Wellington Braciole
Speaking of rolling, or, well, spinning, that’s how my head feels lately – like it’s spinning. The past couple weeks I have stuffed doctor appointments, hair cuts, baby’s first shoes, parties, and plans with friends into an already busy day-to-day life. Plus the arrival of springtime weather has been beckoning us to spend more time outside. And it doesn’t let up, with more holidays, more birthday parties and celebrations, more plans with friends, more trips, and even more amazing weather coming up. This means dinners have primarily been of the quick and easy variety.
But sometimes we have friends over who don’t mind when I attempt a recipe I’ve never made before. Sometimes even recipe I’ve never heard of before, since, as far as I know, it has only existed in my head. Sometimes I just want to spend the day in my kitchen, sautéing, searing, braising, slicing. And, of course, food blogger that I am, photographing before serving the meal.
That’s what happened here. I just had this idea. And I had to try it. So the Hubby took care of the boys. I took care of the beef. Our friend took care of the wine. And I think we achieved perfection.
While it was cooking, it didn’t look like much…
But once I sliced into it, I thought it was one of the most gorgeous savory dishes to ever come out of my kitchen. I mean, look at that nearly perfect spiral of beefy mushroom cheesy goodness…
Shallots, finely chopped mushrooms, thyme and reduced red wine melted together to create and earthy and rich filling contrasted by the bite of sharp gorgonzola perfectly enhanced but did not overwhelm the flank steak. I opted for a red wine tomato gravy versus a heavy tomato sauce, which was totally the right call for this dish.
Don’t let the photos fool you. I took a little too long getting the shot, so it may look a little dry (I should have added more gravy for the photos), but this Beef Wellington Braciole was moist and tender, and barely needed a knife. I thought perhaps I didn’t add enough gorgonzola, but our guests and the Hubby all felt that any more would have overpowered the other flavors. And those who aren’t the biggest mushroom fans loved the flavor they brought to the dish. Even my little guys polished off their portions. This recipe will have to make more appearances on our dinner table.
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And check out all of the Stuffed, Wrapped and Rolled recipes at the bottom of this post.
Do you like to serve guests new recipes, or do you go with tried and true?
Beef Wellington Braciole for #SundaySupper
Filled with mushrooms and gorgonzola, braised in red wine tomato gravy, Beef Wellington Braciole is an impressive dish that puts a twist on two classics.
For the braciole
- 2 Tbsp olive oil, divided
- one shallot, minced
- About 24 oz. mushrooms, finely chopped
- 1 tsp kosher salt
- freshly ground black pepper
- 1 T chopped fresh thyme
- 1/2 cup dry red wine (I used Gallo Family Vineyards Hearty Burgundy)
- 2-2 1/2 lb flank steak
- 4 oz. gorgonzola cheese, crumbled (I've heard there are varieties of gluten free blue cheese, so be sure to find a variety that is, or perhaps substitute goat cheese if that is a concern for you)
For the gravy
- 2 cups dry red wine (I used Gallo Family Vineyards Hearty Burgundy)
- 2 cups beef broth
- one 4 oz. can tomato paste
- 1 tsp kosher salt
- 2 sprigs thyme
- In a large saute pan, heat 1 Tbsp olive oil over over medium heat.
- Add the shallot and saute for 2-3 minutes.
- Add the mushrooms, salt, pepper, and thyme and saute for 5-7 minutes, or until the mushrooms are soft.
- Add the wine and allow the liquids to reduce until there is very little excess liquid, about 10 minutes. Set aside.
- Slice through the flank steak horizontally, but do not cut all the way through, in order to open it like a book. Place plastic wrap over it and flatten slightly with a meat mallet, heavy pan or rolling pin. Remove the plastic wrap.
- Spread the mushroom mixture over the steak, about an inch from the edge, then scatter the crumbled blue cheese over the mushrooms.
- Starting on one of the sides parallel to the grain, carefully roll the steak tightly, and tie in several places with butcher's twine.
- In a bowl, whisk together all of the gravy ingredients except the thyme.
- In a large dutch oven, heat 1 Tbsp olive oil over high heat and sear the braciole for 2-3 minutes on each side.
- Once seared, pour the gravy over the braciole, add the sprigs of thyme, cover and bring to a boil.
- Reduce to a simmer and braise for 1-1/2 hours.
- When done, slice and serve with gravy.
I’ve got more stuffed, wrapped and rolled food for you…
And the #SundaySupper team is on a roll, wrapping up an amazing menu stuffed with good food!
Starters and Snacks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Roll by Small Wallet, Big Appetite
- Lemon and Herb Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Greek Rolled Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All Things Sweet
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon-Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots