Beef Wellington Braciole

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.

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.

Prepare the Steak

Slice your flank steak horizontally, leaving one edge intact so that you can lay it open.

Prepare the Steak

Place a barrier of plastic wrap between the beef and your meat mallet while you tenderize and flatten it out a little..


Spread an even layer of mushroom filling over the steak, followed by the crumbled gorgonzola.


tarting from one side, roll the steak up tightly and secure it with butcher’s twine.

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.


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!

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