Michel Roux Jr's beef paupiettes recipe
A cheap and filling French classic, paupiettes are similar to a British dish known as beef olives and are a good way of making a piece of meat go a little further. This version is made with beef, but you can also use veal or lamb. If you do use lamb, choose a merguez sausage. Most good butchers should be able to supply caul fat.
This recipe is from The French Revolution by Michel Roux Jr. Published on 18 October 2018 by Seven Dials in hardback and eBook (£25/£12.99).
Ingredients
- 1 onion, sliced
- 12 chestnut mushrooms, sliced
- 1 piece of beef rump or sirloin (about 320g/11oz)
- 240 g sausage meat
- 120 g caul fat
- 1 tbsp olive oil
- 125 ml madeira
- 6 sage leaves
- 300 ml beef or veal stock
- 1 pinch salt and freshly ground black pepper
- 1 onion, sliced
- 12 chestnut mushrooms, sliced
- 1 piece of beef rump or sirloin (about 320g/11oz)
- 8.5 oz sausage meat
- 4.2 oz caul fat
- 1 tbsp olive oil
- 4.4 fl oz madeira
- 6 sage leaves
- 10.6 fl oz beef or veal stock
- 1 pinch salt and freshly ground black pepper
- 1 onion, sliced
- 12 chestnut mushrooms, sliced
- 1 piece of beef rump or sirloin (about 320g/11oz)
- 8.5 oz sausage meat
- 4.2 oz caul fat
- 1 tbsp olive oil
- 0.5 cup madeira
- 6 sage leaves
- 1.3 cups beef or veal stock
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: French
- Recipe Type: Beef
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Cutting against the grain of the meat, cut the beef into 4 even slices. Place each slice between 2 sheets of cling film (plastic wrap) and, using a rolling pin, flatten it out to a thickness of about 3mm (0.1 inch).
- Divide the sausage meat between the slices and roll each one up. Wrap each one in a piece of caul, then secure with butchers’ string.
- Heat a little oil in a pan and sear the paupiettes until brown, then remove them and set aside.
- Add the onion to the pan and cook until browned, then add the mushrooms.
- Cook them for 5 minutes then pour in the madeira. When that has evaporated, add the sage and the stock.
- Lightly season the stock and put the paupiettes back in the pan.
- Bring to a gentle simmer, cover loosely with foil and cook for 15 minutes.
- Take out the paupiettes and boil the sauce rapidly until syrupy. Serve the paupiettes with the sauce.
This recipe is from The French Revolution by Michel Roux Jr. Published on 18 October 2018 by Seven Dials in hardback and eBook (£25/£12.99).
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