Heat 1 tablespoon of the oil in a pan over medium heat and cook the onions
until translucent. Pour in the cranberry
juice and cook until absorbed, and then remove from the heat. Toss in the gorgonzola
, grapes and mint to combine.
Preheat the oven to 200 degrees F.
Sprinkle the steak with salt and pepper or your favorite rub, if using. Lightly cover the meat with the gorgonzola grape
filling, and then roll up the meat and tie it off with butcher's twine.
Make a sachet with cheesecloth
with the coriander, cardamom
and nutmeg. Heat the remaining olive oil
in a pan over medium-high heat, and then add the braciola and sear
until browned on all sides. Remove from the pan, and pour in a small amount of the red wine
. Add the garlic and shallots and cook until softened, and then pour in the remaining wine and bring to a simmer
. Return the braciola
to the pan with the spice sachet and let braise
in the oven uncovered for 2 hours, turning once.
Remove the braciola from the braising liquid and let rest uncovered. Strain
the braising liquid and cook in a saucepan
until reduced. Remove the butcher's twine from the meat, slice and fan out on a plate. Dress
with the reduced braising liquid and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.