Friday, May 8, 2009

Braciole of Beef from Mario~

Perfect for the upcoming grilling season, this is a delicious recipe for you to try! I was a little concerned about the ingredients when I first read the recipe but trust me, you will not believe the wonderfully complex and delicious flavors when you take your first bite!

I made this recipe when we hosting our gourmet group last summer.

Braciole of Beef

~Adapted from Mario Batali's Italian Grill cookbook
The recipe can also be found on Mario's website here.

Printable Recipe

Serves 6

2 cloves of garlic, minced
4 scallions,sliced thin
1/4 cup Italian parsley, chopped
4 ounces good quality sliced salami, sliced thin and cut into ¼-inch-wide julienne
8 ounces Fontina cheese, diced to 1/4 inch
1/2 cup Parmigiano-Reggiano, freshly grated
1/2 cup toasted bread crumbs - I like to use leftover Artisan Bread in 5 that I've made)

1/4 cup plus extra for rubbing the meat before grilling
One center-cut beef tenderloin, about 3 pounds, butterflied lengthwise without cutting all the way through and opened like a book
Kosher salt and freshly ground black pepper

In a medium bowl combine the first seven ingredients and mix well. Add ¼ cup of olive oil and mix again. Set aside.

Cut six 15" lengths of kitchen twine.

With the butterflied beef spread open, season both sides with salt and pepper. Turn the long side toward you and spread the bread crumb mixture evenly over the beef, leaving a 1 inch border on the farthest side. Press down and gently pack the stuffing mixture onto the beef to keep it in place. Starting from the side nearest you, roll up the meat like a jelly roll, trying to keep as much filling from falling out by stuffing it back in. Tie the meat tightly with the twine, at even intervals of about 3 inches, knowing that you will want to cut at least 6 steaks from this roll. It helps to have a second set of hands to help! Wrap in plastic wrap tightly and refrigerate for at least 2 hours, or overnight.

Preheat the grill to medium-high. Unwrap the beef roll and slice in between the ties into six thick steak roll-ups. Brush gently on both sides with the a little olive oil and season with salt and pepper. Carefull lay the steak roll-ups onto the preheated grill and cook without moving for 5 to 7 minutes. Using a spatula, carefully turn each roll over and cook for 4 minutes longer for medium-rare, moving to a cooler place on the grill if they start to burn too much.

Transfer to a platter and serve.


  1. Your Braciole looks as wonderful as I remembered it!

    Thanks for the reminder and Happy Mother's Day and Nana2b's Day:)

  2. Susan, I remember when you first posted the braciole. Great pictures of the un-grilled meat.

    What a tasty sounding recipe... I'll be forwarding it to John. I hope that he can take a hint. :)

  3. I remember this first time around and remember thinking how elegant this dish looks. Now I am concentrating on the ingredients! I love Fontina. I know this would be great. Thanks for joining me in the flashback! I think I missed the theme of FF too!

  4. This really makes me yearn for summer and grilling...the recipe sounds fantastic..can't wait to try it!

  5. Happy Foodie Friday! Have a great Mother's Day ~ Susan

  6. I have never made braciole, but oh my, I'm going to! It looks scrumptious! I hope your computer is all fixed. Have a great weekend!

  7. Looks great! I love the book, some excellent recipes! Great flashback, thanks for the reminder :)

  8. Susan, oh, that looks so good! The ingredients sound delicious. Yum!

  9. Thank you all. I hope you all try the recipe - it's wonderful ;)


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