WEEKDAYS 1e|12c|p

Mario Batali's Beef Braciole with Prosciutto and Olives

Beef Braciole Prosciutto Olives Mario Batali
Beef Roulade
skill level
Easy
time
30-60min
servings
6
cost
$$
Contributed by :
Beef Braciole with Prosciutto and Olives Recipe: This Italian specialty takes a traditional beef tenderloin to the next level with prosciutto and provolone slices nestled inside.
share
ingredients
  • 3 Garlic cloves (minced)
  • 1/4 cup freshly chopped Italian Parsley
  • 4 ounces thinly sliced Prosciutto
  • 8 ounces aged Provolone (cut into 1/4 inch cubes)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup toasted Breadcrumbs
  • 1/3 cup brined Green Olives (chopped)
  • 4 Scallions (thinly sliced)
  • Extra Virgin Olive Oil
  • 1 10-inch long Beef Tenderloin Roast (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
    3 Garlic cloves (minced)
    1/4 cup freshly chopped Italian Parsley
    8 ounces aged Provolone (cut into 1/4 inch cubes) 
    1/2 cup freshly grated Parmigiano-Reggiano 
    1/2 cup toasted Bread Crumbs
    1/3 cup brined Green Olives (chopped) 
    4 Scallions (thinly sliced) 
    Extra Virgin Olive Oil
    In a medium bowl, combine the garlic, parsley, cheeses, bread crumbs, olives, and scallions with 1/4 cup of olive oil and mix well. Season with salt and pepper. Set aside.
  • 2
    1 10-inch long Beef Tenderloin Roast (2 1/2-3 pounds butterflied) 
    Kosher Salt and freshly ground Black Pepper 
    4 ounces thinly sliced Prosciutto
    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 surface 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). Lay the prosciutto over the 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 griddle or grill. 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. 
  • 4
     
    Gently lay the pinwheels on the hottest part of the grill or griddle 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 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 or griddle. Transfer to a platter and serve. 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.

    Helpful Tip:
    1. Refrigerate the braciole prior to grilling to keep it from falling apart.
 
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