Braciola Recipe

Prepare meat

Pat the thin-sliced filet mignon dry with paper towels. If slices are thicker than 1/8 inch, place between plastic wrap and gently pound with a meat mallet to about 1/8-inch thickness for easy rolling.

Season and assemble

Lay each slice of meat flat on a cutting board. Season lightly with salt and black pepper. On each slice place a thin slice of prosciutto, a small portion of mozzarella (about 1 to 1 1/2 oz), a sprinkle of grated Parmesan (about 1 tablespoon), a pinch of minced garlic, and a scattering of chopped parsley, leaving a 1/2-inch border at the far edge.

Roll and tie

Starting at the short end nearest you, roll each slice tightly into a log encasing the filling. Secure each roll with a piece of kitchen twine (about 6 rolls total depending on slice size). Season the outside lightly with salt and pepper.

Sear

Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add braciola rolls, seam-side down, and sear until golden brown on all sides, about 2-3 minutes per side (turn carefully to maintain filling). Remove the rolls to a plate and set aside.

Sweat aromatics

In the same skillet used to sear the rolls, reduce heat to medium and add 2 tbsp olive oil and 2 tbsp butter. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 3-4 minutes. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant.

Deglaze and simmer

Pour in 1 cup dry red wine to deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, roughly 6-8 minutes.

Build the sauce

Stir in 1 tbsp tomato paste, 1 cup beef stock, fresh thyme sprigs and bay leaf. Return the seared braciola rolls to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 12-15 minutes for medium-rare to medium (longer if you prefer well-done).

Finish sauce

Remove the braciola rolls to a cutting board and tent with foil to rest. Remove thyme sprigs and bay leaf from the sauce. Increase heat and reduce sauce slightly if thin, about 2-4 minutes. Stir in 2 tbsp heavy cream (optional) and adjust seasoning with 1/2 tsp salt and 1/2 tsp pepper. If sauce is too thin, whisk in 1-2 tbsp grated Parmesan or a small beurre manié (butter + flour) to thicken slightly.

Slice rolls

Remove kitchen twine from the braciola rolls. Slice each roll into 3/4-inch thick rounds on the diagonal. Return slices to the skillet for 1 minute to warm and coat with sauce before serving.

Cook linguine

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz linguine and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

Toss and finish

Return drained pasta to the pot or a warm skillet. Add 1 tbsp olive oil, 1/4 cup grated Parmesan and 2-3 tablespoons of the reserved pasta water as needed to create a light coating. Toss until well combined.

Plate

Divide linguine among 4 warm plates. Arrange braciola slices on top of the pasta. Spoon remaining wine sauce over the meat and pasta. Garnish with additional grated Parmesan and a sprinkle of chopped parsley if desired.