BEEF IN PARCHMENT WITH OLIVE SAUCE
I'm not complaining about drinking Brunello di Montalcino, but it's not ideal for a warm summer evening. To dress it in flip-flops, I thought of pairing it with meat served barely warm, rather than grilled. French poached boeuf à la ficelle came to mind, but who wants to simmer a vessel of stock in July? I decided to roast the meat wrapped in parchment to capture all the juices for a sauce, then serve the dish at room temperature. I had never seen a chunk of fillet cooked like that, and I worried I might sacrifice $60. Sous vide would have been an option, but it was more complicated and would take longer. My method was successful, and my sauce, made with sweet, slightly briny little olives and fresh rosemary, nicely balanced the fruity, earthy, yet still tannic wines.
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Rub meat with 1 tablespoon oil and season with salt and pepper. Wrap securely in a large sheet of parchment paper and tie like a package with butcher's cord so it can be opened from the top. Place in a baking dish and roast 30 minutes for medium-rare. Test at 25 minutes by inserting an instant-read thermometer into the middle of the meat, right through the paper; it should register 120 degrees; at 125 degrees it will be done. Remove from the oven and transfer meat, still wrapped, to a cutting board to rest for 30 minutes to 1 hour.
- While meat is roasting, heat remaining oil in a skillet. Add shallots and sauté on medium-low until soft and barely starting to color. Finely chop half the olives and add them, along with the rosemary. Stir. Add wine and cook a few minutes on medium, until starting to reduce. Stir in mustard, then add whole olives. Remove from heat.
- After meat has rested at least 30 minutes, remove string from the package and carefully open the parchment so as not to lose any of the juices inside. Lift the meat out with tongs, then pour all the juices from the parchment into the skillet with the sauce.
- Simmer the sauce mixture about 5 minutes, until slightly thickened. Remove rosemary. Season with salt and pepper. Slice meat about 1/2-inch thick and arrange on a platter. Garnish with rosemary sprigs and serve sauce, just warm, alongside.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 15 grams, Sodium 572 milligrams, Sugar 1 gram, TransFat 0 grams
BEEF BRACIOLE WITH OLIVES AND RAISINS
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural form), wraps thin slices of beef around a powerhouse filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano. Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
- Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
- Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
- Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
- Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
- Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.
BEEF FILETS IN BALSAMIC SAUCE (OLIVE GARDEN COPYCAT)
Make and share this Beef Filets in Balsamic Sauce (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Steak
Time 1h15m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- HEAT oil and butter in large saute pan over medium heat. Add sliced onion, salt, and pepper.
- COOK 10 minutes or until caramelized (softened and golden brown), stirring frequently.
- ADD wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
- RUB beef filets with oil, then season with salt and pepper. Grill to preferred temperature.
- PLACE grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.
Nutrition Facts : Calories 388.2, Fat 25.1, SaturatedFat 9.2, Cholesterol 30.5, Sodium 225.1, Carbohydrate 8.7, Fiber 0.5, Sugar 3.8, Protein 0.9
OLIVE GARDEN BEEF FILETS IN BALSAMIC SAUCE
Make and share this Olive Garden Beef Filets in Balsamic Sauce recipe from Food.com.
Provided by Xiola Blue
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Heat oil and butter in large saute pan over medium heat.
- Add sliced onions, salt and pepper; cook 10 minutes or until caramelized (softened and golden browned), stirring frequently.
- Add wines, broth, vinegar and bring to a boil.
- Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
- Beef:.
- Lightly rub filets with oil; season with salt and pepper.
- Grill to preferred temperature.
- Place onions and sauce on a platter and top with steaks.
- Garnish with parsley and rosemary.
Nutrition Facts : Calories 665.1, Fat 46.5, SaturatedFat 18.2, Cholesterol 159.8, Sodium 258, Carbohydrate 6.1, Fiber 0.4, Sugar 2.5, Protein 32.8
CHILEAN BEEF AND OLIVE EMPANADAS
Lorain is known as the International City, because people came from all over the world to work. During the summer, the city hosts a festival to celebrate the diverse community. One year, I got to help my Chilean friend's mom prepare these for the festival. They bring back happy memories! -Kristyne Mcdougle, Lorain, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 338mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
More about "beef in parchment with olive sauce recipes"
PARCHMENT-WRAPPED BEEF TENDERLOIN WITH LEEK, BACON, …
From finecooking.com
COOKING IN PARCHMENT PAPER | FOOD NETWORK HEALTHY EATS: …
From foodnetwork.com
EASY BAKED FISH IN PARCHMENT WITH ORANGE AND OLIVES
From inspiredtaste.net
SOUTHWESTERN BEEF IN PARCHMENT : EASY HEALTHY BEEF TENDERLOIN …
From drgourmet.com
Cholesterol 93mg 31%Sodium 368mg 17%Saturated Fat 7g 33%Total Fat 25g 40%
THE PERFECT STEAK WITH GARLIC BUTTER - DAMN DELICIOUS
From damndelicious.net
NIçOISE OLIVES RECIPES - NYT COOKING
From cooking.nytimes.com
CATFISH IN PARCHMENT PAPER WITH OLIVE TAPENADE RECIPE
From southernkitchen.com
BEEF OLIVES SAUCE - COOKEATSHARE
From cookeatshare.com
THE BEST 3-INGREDIENT OLIVE SAUCE - MOSTLY BAKES
From mostlybakes.com
BEEF IN PARCHMENT WITH OLIVE SAUCE - BO TIN E RECETA AKI …
SAUTéED BEEF WITH OLIVES AND TOMATOES - RICARDO
From ricardocuisine.com
SIMPLE BEEF OLIVES RECIPE - SCOTTISH SCRAN
From scottishscran.com
BEEF IN PARCHMENT WITH OLIVE SAUCE RECIPE | RECIPE
From pinterest.co.uk
GRILLED BEEF TENDERLOIN WITH OLIVES AND CHORIZO - RICARDO
From ricardocuisine.com
BEEF IN PARCHMENT WITH OLIVE SAUCE - MASTERCOOK
From mastercook.com
BEEF WITH GARLIC SAUCE {EASY GARLIC BEEF STIR FRY ... - BAKE IT WITH LOVE
From bakeitwithlove.com
FISH IN PARCHMENT WITH GREEN OLIVE SAUCE RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SOLE IN PARCHMENT : EASY FISH RECIPES WITH QUICK CLEANUP FROM DR.
From drgourmet.com
POT ROAST BEEF WITH OLIVES,BEST BEEF STEW RECIPE WITH OLIVES
From nikibfood.com
NIçOISE OLIVES RECIPES - FOOD NEWS
From foodnewsnews.com
BEEF OLIVES - GREAT BRITISH RECIPES
From greatbritishrecipes.com
15 BEST FISH IN PARCHMENT RECIPES – EASY RECIPES TO MAKE AT HOME
From eatwhatweeat.com
SAVORY BRITISH BEEF OLIVES - PUDGE FACTOR
From pudgefactor.com
BEEF OLIVES RECIPE - MEAT - FEED YOUR SOLE
From feed-your-sole.com
RED WINE BEEF STEW - DAUBE à LA BOUEF
From whereismyspoon.co
BROIL PARCHMENT PAPER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF OLIVES: GILLIAN'S KITCHEN,SIMPLE,NO FUSS,EVERYDAY COOKING
From gillianskitchen.com
BEEF STEAK WITH BLACK OLIVE SAUCE - OLIVIERS & CO
From oliviersandco.com
BEEF OLIVES: A TRUE COMFORT FOOD | FEATURE | JAMIE OLIVER
From jamieoliver.com
FISH IN PARCHMENT RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FILET-OF-BEEF WRAPPED IN PARCHMENT WITH SAUCE BEARNAISE AND …
From sonomacutrer.com
EASY FISH BAKED IN PARCHMENT - FOOD RECIPES
From recipes.studio
BEEF WITH GARLIC SAUCE RECIPE - RECIPES.NET
From recipes.net
BEEF IN PARCHMENT WITH OLIVE SAUCE - DINING AND COOKING
From diningandcooking.com
18 PARCHMENT MEALS THAT MAKE COOKING FISH FOR DINNER A BREEZE
From brit.co
BEEF IN PARCHMENT WITH OLIVE SAUCE RECIPE
From pinterest.com
SEAFOOD IN PARCHMENT PACKAGES - FRAMED COOKS
From framedcooks.com
BEST RECIPE FOR BEEF STEW WITH OLIVES | SIMPLE. TASTY. GOOD.
From junedarville.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love