Sauté of Beef, Leon’s Way


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

This is very similar to a Moroccan tagine but, and I don’t wish to confuse you, dear reader, a Tunisian tagine is a baked egg dish which can resemble a Spanish omelette or a soufflé filled with vegetables or meat.


  • 1 kg/ lb flank or shin of beef, cut into cubes
  • a knob of butter
  • 1 clove of garlic, finely chopped
  • 3 coffee spoons ground caraway seeds
  • 3 coffee spoons ground cumin
  • 2-3 tbsp tomato purée
  • 1 cinnamon stick
  • 2-3 tbsp very finely ground espresso coffee
  • sea salt and black pepper

To Garnish

  • chopped spring onions or finely sliced red onion
  • chopped fresh parsley or coriander


Fry the meat in the butter until well seared on all sides. Reduce the heat and add the garlic, caraway and cumin. Stir well so that the meat is covered with the spices, then season with salt and black pepper. Next stir in the tomato purée, add the cinnamon stick and enough water just to cover the meat. Stir thoroughly for a moment or two until the sauce begins to boil, then reduce the heat and add the coffee. Simmer gently for at least 1 hour or until the meat is very tender and the sauce has reduced to a thickish consistency.

Garnish with chopped raw spring onions or very thin slices of red onion and parsley or coriander.