WEEKDAYS 1e|12c|p

Mario Batali's Beef Braciole Pinwheel-Style

Beef Braciole Mario Batali
Just like the Italians make it!
skill level
Moderate
time
Over 120min
servings
12
cost
$
Contributed by :
This dish is so good it's sure to become a family staple.
share
ingredients
  • 2 Garlic Cloves (finely minced)
  • 4 Scallions (thinly sliced)
  • 1/4 cup Chopped fresh Italian Parsley
  • 4 ounce Thinly sliced Salami (cut into 1/4-inch-wide matchsticks)
  • 8 ounce Italian Fontina (cut into 1/4-inch cubes)
  • 1/2 cup Freshly grated Parmigianop-Reggiano
  • 1/2 cup Toasted Bread Crumbs
  • 1/4 cup Plus 3 tablespoons Extra-Virgin Olive Oil
  • 1 10-inch-long Beef Tenderloin Roast cut from the heart of the tenderloin (2 1/2 - 3 pounds)
  • butterflied
  • Kosher Salt and freshly ground Black Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Garlic Cloves (finely minced)
    1/4 cup Chopped fresh Italian Parsley
    4 ounce Thinly sliced Salami (cut into 1/4-inch-wide matchsticks)
    8 ounce Italian Fontina (cut into 1/4-inch cubes)
    1/2 cup Freshly grated Parmigianop-Reggiano
    1/2 cup Toasted Bread Crumbs
    4 Scallions (thinly sliced)
    1/4 cup Extra-Virgin Olive Oil
    In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs, and mix well. Add 1/4 cup of the olive oil and mix well with your hands or a spoon. Set aside.
  • 2
    1 10-inch-long Beef Tenderloin Roast cut from the heart of the tenderloin (2 1/2 - 3 pounds), butterflied
    Kosher Salt and freshly ground Black Pepper
    Cut six 15-inch-long pieces of kitchen twine. Open out the beef, season on both sides with salt and pepper, and place it on a work so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a 1/2-inch border along the side farthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place (you may have a little stuffing left over-it makes a great panini filling). Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll, and tie tightly with the twine, spacing the ties evenly (it's easier if you have a friend to tie the beef while you hold the roll together). Wrap tightly in plastic wrap to make a compact roll, and place in the refrigerator for at least 2 hours, or as long as overnight. 
  • 3
       
    Preheat a gas grill or prepare a fire in a charcoal grill. 
  • 4
    3 tablespoons Extra-Virgin Olive Oil
    Kosher Salt and freshly ground Black Pepper
    Carefully unwrap the beef roll and, using a very sharp knife, cut it between the ties into six thick pinwheels. Brush gently on both sides with the remaining 3 tablespoons olive oil and season with salt and pepper. 
  • 5
        
    Gently lay the pinwheels on the hottest part of the grill and cook, unmoved, for 5 to 7 minutes. Using a thick spatula, carefully turn each pinwheel over and cook for about 4 minutes longer for medium-rare. (Don't be alarmed if some of the cheese in the stuffing starts to melt and char on the grill, making kind of a savory Florentine-cookie-like thing; but if you find it charring too much, move the pinwheels to a slightly cooler part of the grill.) Transfer to a platter and serve. 
  • 6
      
    Note: To butterfly the beef, simply use a sharp knife to cut it horizontally almost but not all the way in half, starting from one of the long sides, so you can open it like a book.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes