Beef in satay sauce with olive oil – rich flavour

Huile d'olive de Haute-Provence PDO
Intense flavour
Boeuf sauce saté à l'huile d'olive goût intense
A PDO
Preparation
15 min
A PDO
Resting time
2h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 500g of beef (entrecôte or rump steak)
  • 1 tablespoon of full-flavoured olive oil
For the marinade:
  • 2 cloves of garlic
  • 25g fresh ginger
  • 1 shallot
  • 1 tablespoon of cumin seeds
  • 1 tbsp coriander seeds
  • 1 stalk of lemongrass
  • 3 pinches of sugar
  • 2 tablespoons of soya sauce
  • 1 tablespoon of full-flavoured olive oil
  • 1 clove of garlic
  • 1 shallot
  • 2 stalks of lemongrass
  • 1 chilli
  • 100g of peanuts
  • Salt, pepper

Tip

Intense-flavoured olive oil pairs well with red meats such as this satay beef. Made from olives harvested whilst still ripening and pressed whilst fresh, these olive oils have a pronounced vegetal character, with notes of leaves, cut grass, artichoke and tomato plants… Discover the other flavours of French olive oils

Instructions

For the marinade:

  • First, peel the garlic, ginger and shallot. Then place everything in a blender with the cumin, coriander, lemongrass heart, sugar, salt, pepper and soya sauce. Next, blend until you have a thick spice paste. In a frying pan, fry the paste in a tablespoon of olive oil for 5 minutes, stirring constantly, until golden brown. Then mix the resulting paste with a tablespoon of olive oil.

  • Cut the meat into 3 cm cubes. Then add the spice paste, mix well and leave to marinate for 2 hours in the fridge.
For the sauce:
  • Peel the garlic and shallot. Set aside the tender centre of the lemongrass. Rinse the chilli, then cut it in half and remove the seeds. Place everything in the bowl of a food processor with 80g of peanuts. Blend until you have a thick paste. Then pour the paste into a saucepan with 3 tablespoons of water. Cook for 4 to 5 minutes until the sauce is thick and fragrant. Then add a tablespoon of olive oil.
  • Fry the marinated meat in a hot frying pan, turning it constantly, for 2 to 3 minutes. Then, in a frying pan, dry-roast the remaining peanuts.
  • Serve the meat topped with satay sauce, then sprinkle with roasted peanuts and serve with chilli sauce, raw vegetables or white rice.

Tip

Intense-flavoured olive oil pairs well with red meats such as this satay beef. Made from olives harvested whilst still ripening and pressed whilst fresh, these olive oils have a pronounced vegetal character, with notes of leaves, cut grass, artichoke and tomato plants… Discover the other flavours of French olive oils
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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