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La Belle Cuisine
Sauté de Boeuf à la Provençale
(Beef Sauté with Fresh Tomato Sauce,
Olives and Herbs)
 
Mastering the Art of French Cooking
Boxed Set: Volumes 1 and 2
Julia Child, Simone Beck, Louisette Bertholle,
Alfred A. Knopf
For 6
people
2 1/2 pounds filet of beef
1/3 cup dry white wine or
dry white vermouth
2 cups fresh tomato purée with garlic
and herbs (recipe follows)
1/3 cup pitted black olives, preferably
the dryish Mediterranean type
2 tablespoons mixed fresh green
herbs, or parsley
Cut and sauté the beef as described in the
master recipe.
Remove
to a
side dish.
Pour the fat out of the sauté skillet and pour in the wine. Boil it
down
rapidly until reduced to 2 tablespoons, scraping up coagulated
sauté
juices.
Add the tomato purée and simmer a moment. Then add
the
sautéed beef and
reheat without simmering. Decorate with olives
and herbs or parsley, and
serve immediately.
Coulis de Tomates à la Provençale
(Fresh Tomato Purée with Garlic and Herbs)
“…a thick, concentrated tomato sauce with real
Mediterranean flavor.”
For about
2 cups
A heavy-bottomed, 3-quart saucepan
1/3 cup finely minced yellow onions
2 tablespoons olive oil
2 teaspoons flour
3 pounds ripe red tomatoes, peeled, seeded,
juiced, and chopped *
(about
4 1/2 cups)
1/8 teaspoon sugar
2 cloves mashed garlic
A medium herb bouquet:
4 parsley sprigs, 1/2 bay
leaf and
1/4 teaspoon
thyme, tied
in cheesecloth
1/8 teaspoon fennel
1/8 teaspoon basil
Small pinch of saffron
Small pinch of coriander
A 1-inch piece (1/4 teaspoon)
dried orange peel
1/2 teaspoon salt
1 to 2 tablespoons tomato paste,
if necessary
Salt and pepper
* Use firm, ripe, red tomatoes. Drop the tomatoes one or two at a time in
boiling water to cover, and boil for exactly 10 seconds. Remove. Cut
out the
stem. Peel off the skin starting from the stem hole.
Cut peeled tomatoes in half crosswise, not through the stem. Squeeze
each
half gently to extract the seeds and juices from the center of
the tomato…
Roughly chopped tomato pulp is tomates concassées.
Cook the onions and olive oil slowly together for about 10
minutes,
until the onions are tender but not browned.
Stir in the flour and cook slowly for 3 minutes without browning.
Stir in the tomatoes, sugar, garlic, herbs, and seasonings. Cover pan
and cook slowly for 10 minutes, so the tomatoes will render more of
their juice.
Then uncover and simmer for about half an hour, adding
spoonfuls of tomato
juice or water if the sauce becomes so thick it
risks scorching. The purée
is done when it tastes thoroughly cooked
and is thick enough to form a mass
in the spoon. Remove herb bou-
quet. If necessary, stir in 1 or 2 tablespoons
of tomato paste for color,
and simmer 2 minutes. Correct seasoning. Strain
the sauce if you
wish. May be refrigerated or frozen.
Featured Archive Recipes:
Julia's Sauté de Boeuf à la Parisienne
Julia's Sauté de Boeuf à la Bourguignonne
Bistecca Pizzaiola
Rao's Steak Pizzaiola
Veal Scaloppine a la Romana
A Tribute to Julia Child
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