Beef Wellington Braciole
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.
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…
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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Do you like to serve guests new recipes, or do you go with tried and true?
Beef Wellington Braciole for #SundaySupper
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!
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!
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
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES!
Kim says
I’ve made this twice and its wonderful. Thanks for the recipe!
Julie @ Texan New Yorker says
What a terrific idea to combine two classics like this, I love it!
Melanie says
The most perfect dish for a Sunday Supper!
Amy Kim (@kimchi_mom) says
Yes I remember Samantha’s braciole! Yours looks excellent also! I need to add braciole to my culinary bucket list!
Dina @ Kitchen Dreaming says
This looks great, saw you over at artsy-fartsy mama’s link party. Have a great Holiday weekend.
Sarah says
WOW, I’d be all over this!
Julie says
Wow, that filling looks fantastic!
Bobbi's Kozy Kitchen says
Beautiful job!! I think it looks amazing and want to give it a try ASAP!!
Stacy says
You have truly outdone yourself this time, Brianne! What a beautiful, flavorful dish! I am pinning this on my Recipes to Try board.
Raquel says
This looks amazing Brianne! My mouth is watering!
Samantha @FerraroKitchen says
LOVE this!! And thank you for letting me be part of your inspiration..lol Beef Wellington has been on my bucket list for years and I LOVE your “twist” on it..haha
Renee - Kudos Kitchen says
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!
The Wimpy Vegetarian says
What a great idea for this week’s theme! I haven’t have beef wellington in ages !! Yours looks so moist and flavorful 🙂
Betsy @ Desserts Required says
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. 😉
Renee says
You would have to make a double batch if I was coming to dinner. I’d eat plenty and want to take home the rest. Fantastic!
Nancy @ gottagetbaked says
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?
Marlene @Nosh My Way says
I can’t remember the last time I had braciole. Yours looks great, despite what you say about the photos. I plan on making it soon. And thanks for the memories.
Tara says
Perfect #SundaySupper, I love it!!
Brianne Izzo says
Thanks Tara!
Lea Ann (Cooking On The Ranch) says
Holy Braciole! This looks absolutely wonderful. Pinning this one for my next dinner party.
Christy says
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.
Brianne Izzo says
Yeah, unfortunately we reheat a lot. But my little guys don’t like their food too hot, so I usually cut up the serving I photographed for them to eat.
Bea says
This is the perfect Sunday dish!
Brianne Izzo says
Yes, definitely! Thanks!
Seduction In The Kitchen says
This is simply mouth watering!!!! Yummy!!!
Brianne Izzo says
Thank you!
Liz says
Wow, I love all these beef Wellington flavors without having to take out a loan for beef tenderloin! Your slices are gorgeous!!
Brianne Izzo says
Yes, Wellington on a budget! Thanks Liz!
Jennifer @ Peanut Butter and Peppers says
Oh man! I haven’t had beef wellington in forever! Your dish looks just incredible!
Brianne Izzo says
I know, I think I need to create a weekday type version so I can eat it more often!
Shaina says
It looks beautiful! I’m sure your friends loved it!
Brianne Izzo says
Thanks! They did!
Family Foodie says
This is such a fantastic idea and the perfect recipe for entertaining!!
Brianne Izzo says
It is great for a dinner party!
Manu says
This is a meat dish that I would LOVE to serve for my family’s Sunday Supper! Delicious!!!
Brianne Izzo says
Thanks Manu!
Elizabeth @ Confessions of a Baking Queen says
This is BEAUTIFUL!! I love rolled meats especially when cheese is in the middle!!
Brianne Izzo says
Thank you! I was so happy when I took the first slice!