Beef Wellington Braciole

4/13/14

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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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

1. In a large saute pan, heat 1 Tbsp olive oil over over medium heat.
2. Add the shallot and saute for 2-3 minutes.
3. Add the mushrooms, salt, pepper, and thyme and saute for 5-7 minutes, or until the mushrooms are soft.
4. Add the wine and allow the liquids to reduce until there is very little excess liquid, about 10 minutes. Set aside.
5. 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.
6. Spread the mushroom mixture over the steak, about an inch from the edge, then scatter the crumbled blue cheese over the mushrooms.
7. Starting on one of the sides parallel to the grain, carefully roll the steak tightly, and tie in several places with butcher's twine.
8. In a bowl, whisk together all of the gravy ingredients except the thyme.
9. In a large dutch oven, heat 1 Tbsp olive oil over high heat and sear the braciole for 2-3 minutes on each side.
10. Once seared, pour the gravy over the braciole, add the sprigs of thyme, cover and bring to a boil.
11. Reduce to a simmer and braise for 1-1/2 hours.
12. When done, slice and serve with gravy.

Enjoy!

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

• Mediterranean Quinoa Stuffed Tomatoes
• Turkey & Apple Wraps
• Cookie Butter French Toast Roll-Ups

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