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Beef Olives in Gravy on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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8 ready prepared beef olives
4 tablespoons chopped fresh parsley
4 garlic cloves, chopped finely
4 oz. Smoked fatty bacon finely chopped, with rind removed
Grated rind of 1/2 small orange
2 tablespoons olive oil
1 1/4 cups dry red wine
1 bay leaf
1 teaspoon sugar
2 oz. Pitted black olives, drained
Salt and pepper
Garnish: orange slices and chopped fresh parsley
Unroll the beef olives and flatten out thinly using a mallet. Trim the edges. Mix together parsley, garlic, bacon, orange rind, and seasoning. Spread this mixture over beef olives. Roll up each olive tightly, then secure with a toothpick. Heat the oil in a skillet and fry the beef on all sides for 10 minutes. Drain the beef olives, reserving the cooking juices, and keep warm. Pour the wine into the juices, and add the bay leaf, sugar and seasoning. Bring to a boil and boil rapidly for 5 minutes to reduce slightly. Return the cooked beef to the skillet along with the olives and heat through for a further 2 minutes. Discard the bay leaf and toothpicks. Transfer beef and gravy to serving dish and garnish with orange slices and parsley. Serves 4.
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