Fast Recipes

Beef braciole with cavolo nero and parmesan salad

Australian Gourmet Traveller recipe for Beef braciole with cavolo nero and parmesan salad

  • Serves 6
Beef braciole with cavolo nero and parmesan salad
Beef braciole with cavolo nero and parmesan salad

Traditionally topside is used for braciole, but we’ve taken inspiration from Mario Batali’s beef fillet version.

Ingredients

  • 70 ml olive oil
  • 1 onion, finely chopped
  • 80 gm mild pancetta, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp each rosemary and thyme, finely chopped
  • 80 gm coarse sourdough crumbs from day-old bread
  • 20 gm currants, soaked in 40ml aged red wine vinegar for 10 minutes
  • 1 beef fillet (about 1.2kg), butterflied (see note)
Cavolo nero and parmesan salad
  • 1 bunch cavolo nero, thinly sliced
  • 1 fennel bulb, thinly sliced on a mandolin, fronds reserved
  • 30 ml lemon juice
  • 2 tbsp extra-virgin olive oil
  • 30 gm finely grated parmesan

Method

Main
  • 1
    Preheat oven to 200C. Heat 30ml oil in a frying pan over medium heat, add onion, pancetta and garlic, stir occasionally until tender (5-7 minutes). Add herbs, stir until fragrant, remove from heat, cool slightly, add crumbs and currant mixture, season to taste.
  • 2
    Place beef on a work surface, scatter over filling, roll beef to form a long cylinder, then tie at intervals with kitchen string to secure and cut widthways into six rounds.
  • 3
    Preheat a char-grill pan over high heat. Drizzle beef with remaining oil, season to taste and grill until browned (1-2 minutes each side). Transfer to a baking tray, roast until cooked (7-10 minutes for medium-rare), set aside to rest (5 minutes).
  • 4
    Meanwhile, for cavolo nero and parmesan salad, combine ingredients in a bowl and season to taste. Serve with beef.

Notes

To butterfly beef fillet, cut lengthways halfway through fillet, open it up, then cut horizontally from the centre through each side so fillet opens up like a book and forms a flat piece. Or ask your butcher to do it for you.
This recipe is from the June 2011 issue of
.

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