Haute Pique Macho

Ingredients

In this haute cuisine adaptation of Pique Macho, we elevate the dish by using premium cuts of beef, incorporating a red wine reduction, and focusing on meticulous plating techniques. The flavors are refined and balanced, and the presentation is elevated to match the sophistication of haute cuisine. We alse have the original recipe for Pique macho, so you can check it out.

• 500g (1.1 lb) premium beef fillet, thinly sliced 500g (1.1 lb) premium beef fillet, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• 4 large potatoes, cut into thick fries and fried until golden brown 4 large potatoes, cut into thick fries and fried until golden brown
• 100g (3.5 oz) black olives, pitted and halved 100g (3.5 oz) black olives, pitted and halved

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium-high heat.
2. 2.
   Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion, bell peppers, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   Sprinkle smoked paprika and cayenne pepper over the vegetables and stir well.
5. 5.
   Pour in the red wine and let it simmer until reduced by half.
6. 6.
   Add the beef broth and tomato paste to the skillet. Stir until well combined.
7. 7.
   Return the cooked beef to the skillet and simmer for a few minutes until the sauce thickens slightly.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Haute Pique Macho over a bed of golden-brown potato fries, garnished with fresh parsley and black olives.

Treat your ingredients with care...

• Beef fillet — For the best results, ensure the beef fillet is thinly sliced and cooked to medium-rare for a tender and juicy texture.
• Red wine — Choose a full-bodied red wine with rich flavors to enhance the depth of the sauce.
• Smoked paprika — Opt for high-quality smoked paprika to add a distinct smoky flavor to the dish.

Tips & Tricks

• For an extra touch of luxury, consider adding truffle oil to the red wine reduction.
• Experiment with different types of bell peppers for a colorful and visually appealing presentation.
• If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
• Serve the Haute Pique Macho with a side of fresh mixed greens to add a refreshing element to the dish.
• Don't forget to pair this gourmet delight with a glass of robust red wine to complement the flavors.

Serving advice

Serve the Haute Pique Macho as the main course of an elegant dinner. Plate the dish with precision, ensuring the beef, vegetables, and sauce are beautifully arranged. Garnish with fresh parsley and black olives for an added touch of sophistication.

Presentation advice

Create an artful presentation by arranging the golden-brown potato fries in a neat stack, topped with the sautéed beef and vegetables. Drizzle the red wine reduction sauce over the dish, allowing it to elegantly cascade down the sides. Garnish with fresh parsley and strategically placed black olives for a visually stunning presentation.