Beef Paupiettes Stuffed with Red Peppers and Tomatoes

Name: Beef Paupiettes Stuffed with Red Peppers and Tomatoes (Oiseaux sans tête farcis aux poivrons et à la tomate)
Yield: For four people
Cuisine: French
Ingredients: 600 g (1 lb 5 oz) beef skirt or sirloin, cut into four large, thin slices; 600 g (1 lb 5 oz) beef skirt or sirloin, cut into four large, thin slices; 2 red peppers; 3 tablespoons olive oil; 4-5 tomatoes, skinned, deseeded and diced; a clove of garlic, crushed; 100 g (3½ oz) smoked streaky bacon, cut into fine lardons; 100 g (3½ oz) smoked streaky bacon, cut into fine lardons; a sprig of fresh thyme; 1 shallot, chopped; 100 ml (4 fl. oz) strong red wine; 1 teaspoon tomato purée; salt, freshly ground pepper, a pinch of cayenne; salt, freshly ground pepper, a pinch of cayenne; salt, freshly ground pepper, a pinch of cayenne

Oiseaux sans tête farcis aux poivrons et à la tomate

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

600 g (1 lb 5 oz) beef skirt or sirloin, cut into four large, thin slices

Europe
France
Main course
Gluten-free
Summer

Method

Preparing the stuffing

Pre-heat the oven to Reg. 2/300°F/150°C. Put the peppers on a lightly oiled baking sheet and cook them for 20 minutes, then skin them and remove the seeds. Cut them into strips and sauté them in a tablespoon of oil. Add the t