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.
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.