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Beef Wellington Braciole

Blossom Lady
Jul 14, 2023 07:26 AM
Beef Wellington Braciole

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.

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.

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
  • 2-2 1/2 lb flank steak
  • 4 oz. gorgonzola or another blue cheese, crumbled

For the gravy:

  • 2 cups dry red wine
  • 2 cups beef broth
  • one 4 oz. can tomato paste
  • 1 tsp kosher salt
  • 2 sprigs thyme
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