Italian Beef Braciole - (Free Recipe below)

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Italbefbrio - Recipes
1.00 LBS
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  • 6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 garlic cloves, crushed
  • 2 tablespoons finely grated parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 6 slices prosciutto, halved widthways
  • 2 tablespoons olive oil
  • 1/2 cup (125ml) dry red wine
  • 2 cups tomato passata (see note) (sieved tomatoes)
  • 1/4 cup sliced basil leaves, shredded



  • Step 1

    Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. (You can ask your butcher to do this for you.)

  • Step 2

    Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper.

  • Step 3

    Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.

  • Step 4

    Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil.

  • Step 5

    Add wine to hot pan and boil until reduced by half. Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. Slice rolls in half and serve with soft polenta, if desired.