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Beef Paupiettes with Tomatoes and Wild Capers

Beef Paupiettes with Tomatoes and Wild Capers Recipe

  • 8 slices boneless lean beef, cut ¼ inch thick from a cross rib roast, each roughly 7 by 4 inches (about 1¾ pounds total)
  • Salt and freshly ground black pepper
  • 8 ounces pancetta, diced
  • 1 tablespoon mashed garlic plus 4 garlic cloves, halved
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1½ tablespoons chopped celery leaves
  • ¼ teaspoon freshly grated nutmeg
  • ½ ounce dried cèpes or porcini, broken into small pieces
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 carrot, minced
  • 1 cup dry white wine
  • Herb bouquet: 3 fresh flat-leaf parsley sprigs, 2 fresh thyme sprigs, 1 bay leaf, 1 celery rib stuck with 2 cloves, and 1 strip orange zest wrapped in cheesecloth
  • 3 tablespoons tomato paste, canned or homemade
  • 3 cups meat or poultry stock, heated
  • 1 teaspoon red wine vinegar
  • 2 tablespoons capers, drained and rinsed
  • 1 tablespoon each chopped fresh flat-leaf parsley and thyme, minced garlic, and grated orange zest for garnish
  • A 12-inch Spanish cazuela, a straight-sided flameware skillet, or a French potion de terre
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 825kcal (41%)
Total Fat 58g (89%)
Saturated Fat 20g (98%)
Cholesterol 131mg (44%)
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 4g
Protein 52g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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