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Beef Wellington Braciole

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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.
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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

Beef Wellington Braciole | cupcakesandkalechips.com | #dinner #steak #braise

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.

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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.

So I’ve made my (slightly lightened up, slightly easier) version of Beef Wellington. Then I saw this Beef Braciole from Samantha of The Little Ferraro Kitchen. And I had to combine the two.

While it was cooking, it didn’t look like much…

Beef Wellington Braciole | cupcakesandkalechips.com | #dinner #steak #braise

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…

Beef Wellington Braciole | cupcakesandkalechips.com | #dinner #steak #braise

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.

Beef Wellington Braciole | cupcakesandkalechips.com | #dinner #steak #braise

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And check out all of the Stuffed, Wrapped and Rolled recipes at the bottom of this post.

Beef Wellington Braciole | cupcakesandkalechips.com | #dinner #steak #braise

Do you like to serve guests new recipes, or do you go with tried and true?

Print Recipe
5 from 7 votes

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.
Course: Beef, Main
Servings: 6
Author: Brianne @ Cupcakes & Kale Chips

Ingredients

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

Instructions

  • 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.

Enjoy!

Beef Wellington Braciole | cupcakesandkalechips.com | #dinner #steak #braise

I’ve got more stuffed, wrapped and rolled food for you…

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And the #SundaySupper team is on a roll, wrapping up an amazing menu stuffed with good food!

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Comments

  12. I don’t know how you busy young moms do it with young children to raise and popular food blogs to run. I’m impressed. I’m also impressed with this recipe. It would be perfect for a fancy dinner party!

    Reply

  14. This Beef Wellington Braciole looks delicious! I am one who always experiments with company. The only people I entertain in my home are those who I care about so they are great with whatever comes out of the kitchen. I figure that if something is a total disaster, there is always take-out available. Plus, I make up for any messups with great desserts and chocolate martinis. 😉

    Reply

  16. Brianne, I want to eat this right.now. Really. This mashup of a beef wellington and braciole looks divine! And kudos to you for dreaming it up. If I come over with a bottle of wine, you’ll totally invite me in, right?

    Reply

  20. Photographing quickly is my biggest challenge. Sous Chef complains to everyone he hasn’t had a hot meal since I started blogging. This looks and sound delectable, and perfect for entertaining.

    Reply

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