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