Beef Braciole with Cavolo Nero and Parmesan Salad

 

Beef Braciole with Cavolo Nero and Parmesan Salad

Serves: 6

Ingredients

Blue Triangle 70 ml olive oil
Blue Triangle 1 onion, finely chopped
Blue Triangle 80 gm mild pancetta, finely chopped
Blue Triangle 2 garlic cloves, finely chopped
Blue Triangle 2 tbsp each rosemary and thyme, finely chopped
Blue Triangle 80 gm coarse sourdough crumbs from day-old bread
Blue Triangle 20 gm currants, soaked in 40ml aged red wine vinegar for 10 minutes
Blue Triangle 1 beef fillet (about 1.2kg)

 

Cavolo Nero and Parmesan Salad

Blue Triangle 1 bunch cavolo nero, thinly sliced
Blue Triangle 1 fennel bulb, thinly sliced on a mandolin, fronds reserved
Blue Triangle 30 ml lemon juice
Blue Triangle 2 tbsp extra-virgin olive oil
Blue Triangle 30 gm finely grated parmesan

 

Method

  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 width-ways 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.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

 For more great Australian beef recipes and advice on how to cook a steak, check out our recipes section.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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I’ve been cooking for 20 years and these are the best eye fillets I have ever tried.

Philip Edwards, Moo Moo The Wine Bar + Grill
Moo Moo - The Wine Bar and Grill

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Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

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Garagistes, 103 Murray Street, Hobart TAS

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

Jolleys Boathouse - Adelaide, SA

Jolleys Boathouse - Adelaide, SA

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Allison Napier

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