Beef olives

Original french name: Paupiettes de boeuf
Place of origin: Poitou-Charentes and Limousin, Central France

French cuisine pays a great attention to the high quality beef production. One of the most popular french beef breeds for many years is Limousin breed. The Limousin breed has even spread over 60 countries making it the most frequently exported meat breed. It is available in different forms and can be creatively used in French culinary.

This Beef olive dish is the one of classic french beef recipes and can be cooked with any kind of good quality beef (not only Limousin!) with bacon and capers. For side dishes French cuisine offers a celery puree considered to be practically ideal to fit beef and other meats.

To my mind, a mashed potato accompanies well this beef dish too.

Ingredients (serves 4)

4 thin slices of beef fillet around 200g each
200g streaky bacon
1 tablespoon butter or meat fat
1 carrot, cut into small pieces
1 onion, finely chopped
300ml beef stock
1 clove garlic, crushed
1 bouquet garni
1 cup (150g) pickled capers
salt and freshly ground black pepper

Method

Remove the rind from the bacon and cut it into 4 pieces to match the width of the beef.

Place the bacon and bacon rind in a pan of cold water and bring it to the boil. Simmer for 1 minutes then pour off the water and drain.

Season the beef slices with pepper and roll each one around a piece of bacon. Tie with fine string and season lightly with salt and pepper.

Heat the butter or fat in casserole, add the beef and brown all over. Add sliced carrot and chopped onion to the meat. Cook over a low heat until soft around 5 minutes. Pour over the beef stock. Add the garlic and bouquet garni. Season lightly with salt and pepper and cover the casserole and simmer for 1 hour. Make sure there is sufficient cooking liquid remaining about 2cm. Add more stock if necessary.

Finely chop the bacon rind and add to the meat with the capers. Simmer for a further 15 minutes. Serve immediately.

Author: Alfian Nofandhi

Love Culinary

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