Beef Braciole with Prosciutto and Olives
- 3 cloves garlic (minced)
- 1/4 cup Italian parsley (chopped)
- 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 (pitted and chopped)
- 4 scallions (thinly sliced)
- 1 10- inch long Beef Tenderloin Roast (2 1/2-3 pounds butterflied)
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- In a medium bowl, combine the garlic, parsley, cheeses, breadcrumbs, olives, and scallions with 1/4 cup of olive oil and mix well. Season with salt and pepper. Set aside.
- 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 breadcrumb 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.
- 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.
- 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.