Beef Olive and Cous Cous

22 March 2011

Today I learned how to make beef olives and cous cous. It was my first time that I made cous cous and learned that it is part of the wheat family. It is a starch and it can be served as part of a main course or as a starter with other ingredients. 

Beef Olive

650 g topside beef

1 onion

1 green pepper

Cream to bind

Wine sauce

The topside had to be cut into small piece of steak. It must be flattened and tenderized with a meat mullet and kept to one side. Next you need to brunoise the onion and green pepper and shallow fry it in a sauté pan with a tablespoon of oil. After the brunoise vegetables are transparent add a little wine sauce to deglaze and cream to bind afterwards. Take it of the heat and put it into a mixing bowl. Take the meat and fill each piece with a little of the vegetables in the middle and roll it up. Pin the meat with toothpicks to keep it together and not let the filling fall out. Heat up a sauté pan with again more oil this time (1/3 cup). Make sure the oil is steaming and hot. Seal the meat on each end in the pan and pack neatly into serving dish to be grilled later in the oven.

Cous Cous

3 carrots

1 onion

½ green pepper

500 ml water for stock

250 g cous cous

Peel and cut all the vegetables to be brunoise later. Add cold water to a stockpot and put all the off cuts of the peeled vegetables in the water (except for the green pepper). Bring to the boil and let the fond blanc stock reduce to half. Brunoise the vegetables and sauté in a pan with 2 tablespoons of butter and 1 tablespoon of oil until transparent. Strain the stock after it has halved and use bring to a simmer and add the cous cous. Let the cous cous steam for 5 minutes until cooked. Mix the cous cous and vegetables together and add salt and pepper to taste and serve.