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Beef Olives, with Sauce Restauret

Beef olives are rolled beef slices wrapped in bacon, simmered in stock, and served with sauce restauret.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Olives, with Sauce Restauret

serves 7

Ingredients

Directions

Prepare the beef

  1. Beat the beef slices well with a meat mallet.

  2. Brush the slices with egg and sprinkle with fine herbs, pepper, and coarse sea salt.

  3. Roll the slices tightly and place them in a stewpan with a little stock at the bottom.

Cook

  1. Cover the beef with sheets of fat bacon and place parchment paper over it.

  2. Cook gently on the stove for about 2 hours.

Serve

  1. Arrange six beef olives around a dish and one in the center.

  2. Pour sauce restauret over the beef olives.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Forms the main body of the dish and becomes tender with slow, gentle cooking.
Egg
Binds the herbs and seasonings to the surface of the beef slices.
Fat bacon
Adds fat that bastes the beef as it cooks, keeping it moist and flavorful.
Stock
Provides liquid in the pan that gently cooks the beef and builds savory flavor.
Sauce restauret
Adds a rich, savory finish that coats the beef olives when poured over them.

The step that matters

Cook gently on the stove for about 2 hours. Low, gentle heat lets the tough rump fibers break down slowly. Boiling or rushing the cook toughens the meat and dries out the rolls.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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