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Beef Olives (Paupiettes de Boeuf)

ingredients

serves 10
10 x 150 g braising steaks, 1 cm thick
350 g beef sausage meat
200 g dripping
25 g butter
1.5 litres brown stock
seasoning

bed of roots

150 g sliced onion
150 g sliced carrot
50 g sliced celery
75 g bacon trimmings
1 crushed clove garlic
1 sprig thyme
1 bayleaf

method

1. Flatten the steaks with a cutlet bat to 10 cm x 8 cm in size and season.
2. Place 35 g sausage meat on each piece, roll up and secure with string.
3. Butter the bottom of a braising pan and cover with the bed of roots.
4. Heat the dripping in a frying pan.
5. Season the beef olives, pass through flour and fry until golden brown on all sides.
6. Transfer to the prepared braising pan and pour in sufficient stock just to cover.
7. Bring to the boil and skim. Season, cover with a lid and braise in the oven at 180°C for 1 1/2 hours.
8. Take out the olives, remove the string and place them in a clean pan.
9. Boil the sauce and skim to remove all traces of fat.
10. Correct the consistency so that it just coats the olives and, if necessary, adjust the colour.
11. Add the olives to the sauce and serve neatly arranged in an entree dish, coated with the sauce.

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