Beef Braciole with Red Wine Mushroom Pan Gravy

Going into this week I was so excited about all of the possibilities. I had a great weekend with awesome friends over the weekend and I felt like it could only get better because this week was my birthday. Wrong. I started coming down with a cold that was being passed around on Sunday and is was completely laid up for the whole beginning of the week. By the time my birthday rolled around I was only starting to feel semi-human again and completely not up for cooking anything. I had been browsing books and magazines plenty because when I'm sick, that's what I do. I get a pile of cookbooks and sit down and watch a movie that I've probably already seen. I even took my birthday money to Barnes and Noble and got myself a couple of cookbooks. I love going to that place when I know I'm going to be going home with a cookbook. I feel like a kid in the candy store and I want to buy everything and I don't know how I can possibly decide. I'm just standing there staring up at the cookbooks with my eyes wide and glazed over. This is always a happy moment for me! :)  I eventually did decide though and I have been enjoying looking at my birthday cookbooks all week..but it's been one of those weeks for me that nothing has stuck in my brain as something that I just Have to make. So I decided to go to the store and let inspiration lead me where it might and if you have never tried this you definitely should. So I came home armed with flank steak and pretty red potatoes and a good idea of what I was going to make... One of my favorite comfort foods.. and I hope that you enjoy it as much as I do.

Beef Braciole with Red Wine Mushroom Pan Gravy

1 1/2-2 lb Flank Steak
1 Red onion (sliced thin in half moons)
4 cloves garlic chopped and divided
1 c. Parmaesan Cheese
2 Tbsp Balsamic Vinegar
1 tsp fresh chopped or dried thyme or rosemary
1 standard package of baby bella mushrooms, sliced
1 1/2 c of good red wine ( I used a Norton malbec)
1 tbsp tomato paste
4 tbsp good olive oil

Oven set to 350
In a lg. skillet heat a couple of tablespoons of olive oil and add the onions saute for a couple of minutes then add half of the garlic and the thyme and season with salt and pepper and continue to cook until the onions are a golden brown color. Next add the balsamic vinegar and cook until it is syrupy then remove from heat. Set aside to cool
While the onion mixture cook lay out your flank steak on a cutting board with the pretty side facing down and cover with plastic wrap. Then with a meat mallet point out the meat until it is about a half in thick or so. This is not an exact science, It doesn't have to be perfect just try not to put holes in it. Season the meat with salt and pepper on both sides
Next take the cooled onion mixture and spread it over the pounded out flank steak leaving about an inch border. Then take the cup of parmesan cheese and spread it over the onion mixture. Roll up the meat like a cigar and tie with butcher's twine. (I added a link) making sure to tie up the ends so the filling doesn't come out.
Next sear the meat on all sides until it is a beautiful golden brown and then put it on a baking sheet and transfer to the oven for 35-40 minutes.
While the braciole is roasting clean out the pan that you seared the meat in and add the remaining 2 tbsp of olive oil and allow the pan to get hot. Add the garlic and cook for a little while then add the mushrooms. Allow the mushrooms to brown and season with salt and pepper then add the tomato paste and cook for a little bit followed by the wine as the sauce thickens add a cup of water and continue to let it cook for about 10 minutes, tasting to make sure it's well seasoned.
When the meat is done pour the pan juices into the mushroom sauce and cook for an additional 5 minutes. Slice the meat and serve with the sauce.

Link for tying a roast. http://www.youtube.com/watch?v=WbMsXEz_LtE