Cook the Book: Beef Braciole "Pinwheel-Style"

Course Main Dishes

Ingredients in this Recipe

1/2 cup freshly grated Parmigiano Reggiano
1/2 cup toasted bread crumbs
1/4 cup chopped fresh Italian parsley
1/4 cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, finely minced 4 scallions, thinly sliced
4 ounces thinly sliced salami, cut into 1/4 inch wide matchsticks
8 ounces Italian Fontina, cut into 1/4 inch cubes
Kosher salt and freshly ground black pepper
One 10 inch long beef tenderloin roast cut from the heart of the tenderloin (2 1/2 to 3 pounds), butterflied

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