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Beef Olives Nicoise Recipe

This dish can be completed well ahead of time and carefully re-heated.
Don't be frightened by the anchovies, they make a beautiful marriage with beef and you won't notice them.
But you'd notice their absence!


For 4 people:

8 slices of very thinly-sliced beef (each slice to weigh about 80g/3oz); topside or silverside are ideal - your butcher will advice you

- 90g/3oz Unsmoked Streaky Bacon, de-rinded and cut into small pieces
- 4 Anchovy fillets, cut in half
- 60g/2oz Capers, drained
- 2 medium cloves of Garlic, peeled and chopped
- 4 hard-boiled Eggs, peeled and quartered
- 30g/1oz Fresh Parsley; washed, dried on kitchen paper, then chopped
- freshly-ground Black Pepper and possibly a little Salt
- 280g/10 fl oz Heavy Red Wine
- 450g/16 fl oz Beef Stock or (q.v); or the same quantity of stock made with half a beef stock cube
- 1 tablespoon (15ml) Tomato Purée

Equipment: An oven-proof casserole, with a close-fitting lid - capable of holding the beef parcels flat in one layer; a heavy plate, that easily fits inside the casserole.


1. Pre-heat the oven to 160°/325°/Gas 3.

2. Remove any excess fat from the meat, then gently beat it out as thinly as possible, under a sheet of cling film (this will save your kitchen walls from a bombardment of flying meat).

3. Place a slice of meat flat on a plate, and place an egg quarter a little garlic, half an anchovy fillet, a teaspoon of capers, a little bacon and parsley on its centre. Add a generous grind of pepper to each slice.

4. Roll up the slice and place in the casserole.

5. Repeat this procedure with the other meat slices.

6. Wedge the rolls together to stop them unrolling, then cover with a plate to keep them in position.

7. Carefully add the wine, stock and tomato purée; plus any scraps of bacon etc. that you have left over.

8. Gently swirl the pan around to help to mix the tomato purée - the cooking action will finish this process, so don't worry too much.

9. Cook the dish in the oven for 90 minutes.

Serve with Potatoes; Mashed: and Red Cabbage (q.v.).

Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - available from

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