Beef Braciole in Umido Recipe

Name: Beef Braciole in Umido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 4-ounce slices of trimmed beef tenderloin, pounded 1/8 inch thick; 2 teaspoons minced sage; 2 teaspoons minced rosemary; 1 large garlic clove, minced; 6 thin slices of prosciutto, trimmed (2 ounces); Salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 cup dry red wine; 1 cup water; 2 tablespoons tomato paste

Servings: persons

Six 4-ounce slices of trimmed beef tenderloin, pounded 1/8 inch thick
2 teaspoons minced sage
2 teaspoons minced rosemary
1 large garlic clove, minced
6 thin slices of prosciutto, trimmed (2 ounces)
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 cup dry red wine
1 cup water
2 tablespoons tomato paste

1
Preheat the oven to 375.
2
Lay the tenderloin slices on a work surface.
3
In a small bowl, mix the sage with the rosemary and garlic and rub the mixture over the top of each slice.
4
Cover with a slice of prosciutto and roll up the beef, tucking in the sides as you go.
5
Tie the beef braciole with kitchen string and season with salt and pepper.
6
In a large ovenproof skillet, heat the olive oil.
7
Brown the beef braciole over moderately high heat, about 4 minutes.
8
Discard the olive oil.
9
Add the wine to the skillet and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan.
10
Whisk in the water and tomato paste and bring to a simmer.
11
Transfer the skillet to the oven and braise the braciole for 15 minutes.
12
Transfer the braciole to a plate and cover with foil to keep warm.
13
Simmer the braising liquid over moderately high heat until thickened and flavorful, about 12 minutes.
14
Season the sauce with salt and pepper.
15
Return the beef braciole and any juices to the skillet and simmer briefly to heat through.
16
Transfer the braciole to plates and discard the strings.
17
Pour the sauce on top and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Six 4-ounce slices of trimmed beef tenderloin, pounded 1/8 inch thick, 2 teaspoons minced sage, 2 teaspoons minced rosemary, 1 large garlic clove, minced, and more.

Yes, Beef Braciole in Umido falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Braciole in Umido

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