Beef Wellington 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!

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.

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