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


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


  • 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.