Beef Wellington Braciole

4.88 from 8 votes

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Filled with mushrooms and gorgonzola and braised in red wine tomato gravy, Beef Wellington Braciole puts a twist on two classic dishes! Slice the stuffed flank steak pinwheels and serve an impressive dinner recipe that will make mouths water.

Mushroom stuffed Beef Wellington braciole pinwheels on a plate with broccoli and mashed potatoes.

Hearty Beef Braciole with Red Wine Tomato Gravy

Sometimes I just want to spend the day in my kitchen, sautéing, searing, braising, slicing. And, of course, getting my camera out before serving the meal! Gratefully, I have friends and family who don’t mind playing recipe critic and waiting patiently while I get the shot.

That’s what happened here. I’ve often made my lightened up, easy Beef Wellington for dinner parties. Then recently, I saw this traditional recipe for Beef Braciole from Samantha of The Little Ferraro Kitchen, and was inspired to combine the two. So the Hubby took care of the boys. I took care of the beef. Our friends took care of the wine. And I think we achieved perfection.

These mushroom-stuffed flank steak pinwheels might be the most gorgeous savory dish to ever come out of my kitchen. I mean, look at that nearly perfect beef spiral soaked in rich red wine tomato gravy! This mashup of two classic beef recipes is moist and tender, and barely needs a knife.

Sliced mushroom stuffed beef braciole on a plate next to cooked broccoli.

What is Braciole?

Braciole (pronounced “Bra-choh-leh”) is a classic Italian dish traditionally made with a filling of parmigiano cheese, herbs and breadcrumbs, rolled up inside a thin slice of flank steak. Also called braciola, the stuffed steak roulade is then cooked in a tomato-based sauce.

This recipe takes the elements of Sicilian braciole and combines it with a home-style Beef Wellington, for an easy dinner that looks and tastes super impressive!

Top view of braised mushroom stuffed beef braciole on a plate next to cooked broccoli.

Recipe Ingredients

Here’s everything you need to make this succulent, braised Beef Wellington braciole and gravy:

For the Stuffed Flank Steak

Olive Oil: It’s always worth investing in a high quality extra virgin olive oil.
Shallot: Or yellow onion, minced.
Mushrooms: Just about any type of mushroom can be used for duxelles. White or brown mushrooms, cremini, portobello, chanterelles – whichever you choose, make sure they’re finely chopped.
Thyme: Thyme is a classic ingredient in the mushroom filling for Beef Wellington. You can also substitute or include other fresh herbs like basil, parsley, or oregano if you wish.
Red Wine: The mushroom duxelles will cook down in a red wine reduction. Choose a dry red wine like a pinot noir, merlot, or cabernet sauvignon.
Flank Steak: Or another thin slice of beef. See below for recommendations.
Gorgonzola Cheese: Or a similar style of blue cheese, crumbled. Gorgonzola takes the place of pecorino in this version of braciole, and also brings a delicious creaminess to the mushrooms.
Salt & Pepper

For the Gravy

Red Wine: Additional red wine brings a nice depth and acidity to the tomato gravy.
Beef Broth: Or beef stock. Beef broth enriches the beefy flavor of the dish, but chicken broth or vegetable stock can also be used.
Tomato Paste: Tomatoes contrast the richness of the flank steak and mushroom duxelles. Definitely a good call with this recipe!
Thyme
Salt

What Cut of Beef is Best for Braciole?

I’ve found that the best cut of beef for this version of braciole is flank steak. It is also easy to come by in most grocery stores. Other popular options are individual slices of top round, or bottom round steak, which you can find in many butcher shops.

The ingredients for beef wellington braciole filling.

The tomato gravy ingredients for beef braciole.

How to Make a Stuffed Steak Pinwheel

This rolled and stuffed flank steak is pretty unassuming while it cooks (though your house will smell amazing!). And once I sliced into it, there were audible “ooohs” around the table! Here’s how to make this perfect stuffed flank steak:

Make the Filling: First, season and saute the shallot, mushrooms, and thyme in a pan with olive oil. Pour in the wine and simmer for about 10 minutes or so, or until most of the liquid has reduced.

Sauteed mushroom duxelles in a skillet with a wooden spoon.

Prepare the Steak: Set aside the mushroom filling for now. Slice your flank steak horizontally, leaving one edge intact so that you can lay it open (a bit like a book!). Place a barrier of plastic wrap between the beef and your meat mallet while you tenderize and flatten it out a little. You can also use a heavy pan or a rolling pin to do this.

Stuff & Sear: Spread an even layer of mushroom filling over the steak, followed by the crumbled gorgonzola. Starting from one side, roll the steak up tightly and secure it with butcher’s twine. Next, sear the beef on each side in a hot Dutch oven with olive oil.

Mushroom duxelles spread over a tenderized cut of flank steak.

Gorgonzola cheese crumbled over mushroom duxelles, spread over a tenderized cut of flank steak.

Make the Gravy: Whisk together the gravy ingredients, saving the thyme sprigs for now. In the Dutch oven, pour the gravy over the beef braciole and toss in the thyme.

The red wine gravy is whisked together in a mixing bowl.

Seared beef braciole braising in a pot of red wine tomato gravy.

Braise: Cover and then let the stuffed flank steak simmer and braise for just over an hour. Slice the beef into pinwheels and then serve with a generous spoonful of tomato gravy!

Braised beef braciole topped with thyme sprigs in a pot of red wine tomato gravy.

Tips for Success

When Tenderizing the Meat: Start from the center of the meat and work outwards until it’s tenderized in an even layer.
To Prevent the Twine From Sticking: If you’re worried about the twine sticking to the beef as it cooks, one quick fix is to dip your twine pieces in olive oil before tying them around the steak.
Rest the Beef: Like many steak recipes, for best results allow the beef to rest for a few minutes after it’s done braising. This helps the filling to set up and keeps the beef juicy!

Can I Prep it Ahead of Time?

Absolutely! This stuffed flank steak braciole can be rolled up and tied, and then stored in the fridge up to one day ahead. Wrap the beef in plastic wrap, and then braise it as directed when you’re ready to cook it.

You can also make it ahead to freeze, see freezing directions below for more details!

Braised mushroom stuffed beef braciole on a plate next to cooked broccoli.

Serving Suggestions

I serve this Beef Wellington braciole sliced and drizzled with tomato gravy, next to a side of my favorite veggies! This recipe makes a lovely centerpiece for any meal, here are just some of the side dish ideas to serve with:

Pair with Potatoes: Try Instant Pot Mashed Potatoes or Easy Italian Seasoned French Fries
Serve Some Veggies: It’s classic with Lemon Parmesan Roasted Broccoli or Oven Roasted Asparagus.
Have a Side of Pasta: Like Penne with Tomato Cream Sauce or a simple spaghetti and Marinara Sauce.
Have a Salad: Like an Italian Country Salad with Poached Pears or Italian-Style Wedge Salad.
Don’t Forget Bread: You’ll want to Gluten Free Garlic Butter Dinner Rolls or Gluten Free Breadsticks in the gravy.

Stuffed flank steak pinwheels served on a plate with broccoli and mashed potatoes.

How to Store and Reheat Leftovers

Store leftover stuffed flank steak in an airtight container in the fridge for up to 3-5 days. Reheat the pinwheels either in the microwave or covered in the oven until heated through.

Can I Freeze Beef Braciole?

This beef braciole can be stored frozen, either cooked or uncooked, for up to one month. Wrap the rolled beef tightly in plastic wrap plus an extra foil layer to protect it from freezer burn. Defrost the braciole in the fridge before reheating, or following the rest of the cooking instructions

Close up of a forkful of Beef Wellington Braciole with broccoli.

Things You’ll Need

CARVING KNIFE: When slicing open the flank steak, I like to use a think, sharp knife like an 8-inch slicing or carving knife. This is also good for slicing the pinwheels.

MEAT MALLET: For pounding out your steak before stuffing in.

BUTCHER’S TWINE: You definitely need to tie up your braciole so it stays together while you braise it.

ENAMELED CAST IRON DUTCH OVEN: When searing and braising, you want a nice, heavy pot.

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Last updated on January 25, 2023 11:26 am

4.9 from 8 votes