Pressed beef, anchovy persillade - Pressed beef, anchovy persillade - Healthy and gourmet meal idea

Pressed beef, anchovy persillade

Prep Time40 mins
Cook Time55 mins
Total Time55 mins
Course: inputs
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Easy cooking, inputs, Meat and poultry
Servings: 4
Calories: 170kcal


  • 350 g For a terrine of 400 g or 4 thick slices
  • 1 Burgundy meat
  • 5 cl Burgundy sauce remnant ladle
  • 1 Muscat de Rivesaltes
  • 1/2 barrel Gelatin sheet
  • 3 cloves Parsley
  • 5 Deviled garlic
  • 2 or 3 Anchovy fillet of Collioure with olive oil
  • Candied lemons with olive oil


  • Drain the meat of Burgundian, mix it in a bowl with 1 ladle of remaining sauce without removing the pieces of carrot, or mushroom, which bring taste and color to the terrine.
  • Heat the muscat-de-rivesaltes after putting 1 sheet of gelatin to soften in cold water. Add the gelatine to the muscatel (in a salad bowl), mixing for a long time.
  • Prepare a mince of flat parsley, garlic and anchovies from Collioure in olive oil. Line a small porcelain terrine with food film, spread half of the bourguignon, a layer of anchovy persillade and the rest of the bourguignon. Tamp lightly and keep cool for a few hours before cutting four slices.
  • For tasting, cut out some candied lemons with olive oil.

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