https://i1.wp.com/www.evoamerica.com/wp-content/uploads/2015/05/Pinwheel-Steaks.jpg?fit=300%2C300 300 300 email@example.com http://184.108.40.206/~evoameri/wp-content/uploads/2015/05/Evo-square-logo-png.png firstname.lastname@example.org 17:57:482015-05-15 17:59:20Beef Braciole Pinwheel-Style
Beef Braciole Pinwheel-Style
Author: Chef Adam Zwerling
Just like the Italians make it!
- 2 Garlic Cloves (finely minced)
- 4 Scallions (thinly sliced)
- ¼ cup Chopped fresh Italian Parsley
- 4 ounce Thinly sliced Salami (cut into ¼-inch-wide matchsticks)
- 8 ounce Italian Fontina (cut into ¼-inch cubes)
- ½ cup Freshly grated Parmigianop-Reggiano
- ½ cup Toasted Bread Crumbs
- ¼ cup Plus 3 tablespoons Extra-Virgin Olive Oil
- 1 10- inch-long Beef Tenderloin Roast cut from the heart of the tenderloin (2½ - 3 pounds), butterflied
- Kosher Salt and freshly ground Black Pepper
- In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs, and mix well. Add ¼ cup of the olive oil and mix well with your hands or a spoon. 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 so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a ½-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). 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 Evo 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 grill 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 on the grill, 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.) 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.