Recipe no. 209 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 108.
Ingredients
- Lard
- Beefsteaks
- Fillet
- Salt
- Pepper
- White wine
- Coulis sauce
- Olives
Preparation
- Cooking the beefsteaksPut a spoonful of lard in a saute pan. When very hot, arrange in it the beefsteaks cut from the heart of a fillet. Sear them well on both sides and season.
- Preparing the olive sauceWhen judged cooked, take them out onto a plate. Drain the fat, put half a glass of white wine to reduce in the saute pan. Add a ladleful of coulis sauce.
- Adding the olivesAdd the olives, blanched after removing the pits. Let it boil 2 minutes.
- DressingDress the beefsteaks in a ring on a platter, put the olives in the middle and pour the sauce over.
Reboul's text
Put a spoonful of lard in a saute pan; when it is very hot, arrange in it your beefsteaks, cut from the heart of a fillet; sear them well on both sides and season them; when you judge them cooked, take them out onto a plate, drain off the fat, put half a glass of white wine to reduce in the saute pan, then add a ladleful of coulis sauce, then the olives, which you will have blanched after removing the pits; let it boil 2 minutes; dress the beefsteaks in a ring on a platter, put the olives in the middle and pour the sauce over.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sahin | lard |
| adouba | season |
| redurre | reduce |
| óulivo | olives |
| versa | pour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 209, page 108. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.