Beef With Olive Sauce Recipes

BEEF IN PARCHMENT WITH OLIVE SAUCE

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.

FRIED BEEF EMPANADAS WITH OLIVES AND SOFRITO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
• Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
• Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
• Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

OLIVE SAUCE

Steps:

• Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.

BEEF AND OLIVE SPREAD

Steps:

• In a small bowl, soften onion in milk. Stir in cream cheese and Miracle Whip. Add beef and olives; mix well. Chill. Serve on crackers.

BEEF OLIVES

Steps:

• Lightly pound beef steaks with a rolling pin over some plastic to tenderise.
• Mix stuffing mix with water and divide between steaks.
• Roll up and secure with a toothpick.
• Sear the steaks with a little cooking spray.
• Remove from pan.
• Saute onions in the same pan until soft.
• Return the beef rolls and add the crushed tomatoes, red wine, herbs and sugar.
• Cover and simmer for 15 minutes or until tender.
• When cooked, slice the beef olives diagonally and serve on a bed seasoned vegetables.
• Pour some of the sauce over the top and place some crusty bread smeared with olive oil and rubbed with a little garlic on the side.

OLIVE BEEF PASTA

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, green pepper, corn, mushrooms, olives and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated through.

OLIVE GARDEN BEEF FILETS IN BALSAMIC SAUCE

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.

BEEF BRACIOLE WITH OLIVES AND RAISINS

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.