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Braciole, or Involtini is an Italian meat preparation that usually includes stuffing meat with prosciutto or other thinly sliced cured meat, with cheese, breadcrumbs and seasonings. Perfect with roasted potato wedges, and a green vegetable, such as sauteed green beans or asparagus. 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!
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The meat can be prepared in the morning and refrigerated, covered, until time to grill. Pull out of refrigerator about 30-40 minutes before cooking. I suggest an instant read thermometer for perfect temperature. We usually take it off the grill at 125 degrees and let it rest at least 5 minutes before serving.
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The meat can be prepared in the morning and refrigerated, covered, until time to grill. Pull out of refrigerator about 30-40 minutes before cooking. I suggest an instant read thermometer for perfect temperature. We usually take it off the grill at 125 degrees and let it rest at least 5 minutes before serving. In lieu of cooking on a grill outdoors, you could prepare this in a large, preheated cast iron skillet or grill pan on the stove top.
Shop for the Instant Read Thermometer we use HERE, Steak Knives HERE and Butcher's Twine HERE (Affiliate Link)
Braciole of Beef
~Adapted from Mario Batali's Italian Grill cookbook
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.
Braciole of Beef
~Adapted from Mario Batali's Italian Grill cookbook
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.
(If your grill runs hot, reduce time. I highly advise using an instant read meat thermometer. We like 125-130F for medium rare beef tenderloin.)
Transfer to a platter, let rest for 5 minutes under a tent of aluminum foil, and serve.
