Filet de boeuf à l'orange et aux olives



  • 500 g beef (1,1 lbs) tenderloin (in one piece; all fat removed)
  • 3 oranges
  • 6 black olives (pitted and chopped)
  • 2 slices of bread (crumbled and dried by squeezing well after soaking and peeling)
  • 1 egg white
  • a pinch of salt
  • a pinch of black pepper (freshly ground)
  • 2 cloves of garlic (finely chopped)
  • 1 tablespoon of virgin olive oil
  • 3/4 cup orange juice (freshly squeezed)
  • 3 bay leaves
  • Few black olives (for garnishing)

First, preheat your oven to 180 °C (352). Grate the rind of 2 of the oranges and peel the other orange (discard the rind). Finely chop 1 of the oranges in a plate, slice the other 2 and remove the thin skins.
With a sharp knife, make a transverse slit on one side of the meat, lift one of the sides like a lid, and open it to the side. Mix the orange zest, chopped orange pieces, chopped olives, crumbled bread crumbs, egg whites, half of the salt and pepper in a bowl and spoon this mixture onto one of the wings of the meat. Cover the second wing of the meat on the mortar and tie it with a string.
With the tip of a knife, make small slits in the meat at regular intervals and stuff the garlic into them. Sprinkle the remaining pepper on top of the meat.
Put the olive oil in a baking dish and heat the oil by placing the container on high heat. When the oil is hot, add the meat and fry on both sides until golden brown. Then take the pot off the heat and set it aside. Pour the orange juice on it and put the baking pan on medium heat and bring it to a boil.
When it boils, add the bay leaves, remove the pot from the fire and put it in the oven to cook the meat for 45-50 minutes (turn it upside down every 15 minutes and drizzle over the cooking water with a spoon).
Take the bowl out of the oven, transfer the meat to a heated serving plate, cover it and keep it warm. Put the pot on medium heat, remove the bay leaves with a slotted spoon and discard, and boil the cooking water in it, stirring constantly, until it thickens (approximately 5 minutes).
Meanwhile, cut the meat threads and slice them. Arrange the slices on a heated serving plate and place the orange slices between the slices. Take the pot off the heat and pour the sauce into a bowl. Pour a few spoonfuls of the sauce over the slices on the plate, garnish with black olives and serve with the sauce left in the bowl on the side.

 

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