Stuffed Bresaola
Stuffed Bresaola is a fantastic meat preparation (beef) from Holy See, which consists of cooking marinated meat in a pan. The primary ingredients include beef tenderloin, garlic, Parmesan, parsley, eggs, thyme, and mint. You should grill the rolls on all sides over direct heat until brown, and then using a Dutch cast iron oven, simmer, covered, in the sauce over indirect heat. This method ends up in a delicious smoky-flavored braciole. Make this at the home end and enjoy its richness and savory flavor!
Ingredients:
- 1 lb beef tenderloin, 1 1/2 tsp white wine vinegar, 1 tsp fennel seeds, ground, 1/2 tsp cinnamon, Salt and pepper to taste, 1/2 tsp lard, 2 slices prosciutto, 2 cloves garlic, 2 egg yolks, 1/4 cup parmesan cheese, 1 tbsp parsley, minced, 1 1/2 tsp mint, minced, 1 tsp thyme, minced
Directions:
- Cut the beef loin into slices roughly the size of your hand. Flatten with a meat mallet and drizzle with the vinegar.
- Sprinkle with the ground fennel, cinnamon, salt and pepper. Stack the pieces and let marinate in the fridge for a couple of hours.
- Now rub the meat pieces with the lard and prosciutto*. In a small bowl, mix the garlic and egg yolks with the cheese, parsley, mint and thyme. Add a little more pepper to taste.
- Spread this mixture over the beef slices and roll up. Place on a skewer with a piece of bacon and a sage leaf between each roll.
- Pan cook until medium-rare.
