• Four 4 OZ FILETS

• Salt and pepper

• Pesto (recipe follows)

• 4 thin slices of prosciutto

• Olive oil

• Flour

• 2 cups sliced mushrooms

• 1 cup rich red wine

• 1 cup tomato sauce

Pound each filet as thin as possible
without tearing meat.  Lightly salt and
pepper the pounded meat.  Brush the filet
with pesto and lay a thin slice of prosciutto on top.  Fold each side into the center without overlapping the meat.  Then from the
bottom roll up tight.  Cover the bottom
of a heavy non-stick skillet with olive oil.
Heat the oil for a few minutes.
Lightly cover the braciole with flour.
Brown both sides in the olive oil.
Add mushrooms and simmer until wilted.
Gently stir in red wine and tomato sauce.  Add one teaspoon of pesto and simmer  for 5 to 10 minutes depending on desired temperature of meat.

 Pesto

 ½ cup basil roughly chopped

½ cup parsley roughly chopped

1 cup extra virgin olive oil

¼ cup pine nuts toasted

3 large garlic cloves

Salt and pepper

¼ cup parmigiano reggiano cheese. 

Add all ingredients except cheese to
food processor and blend to a fine puree.
After blending ingredients, stir in cheese.  For best results, serve ASAP.  Pesto can be frozen and used as needed, but avoid keeping in refrigerator for long periods of time.