Corsican Paupiettes 6 ounces beef sausage meat 1 large onion, finely chopped 2 tablespoons freshly chopped parsley 1/4 teaspoon allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg salt freshly ground black pepper 2 tablespoons matzo meal 4 rib eye steaks 2 tablespoons vegetable oil 1 large carrot, diced 1 clove garlic, crushed 4 peeled tomato, seeded and chopped 1 stalk celery, diced 1 pinch fresh thyme 1 bay leaf 2 ounces dry white wine 2 ounces green olives, pitted 1 egg yolk Mix the sausage meat with half the onion, the parsley, spices, salt and pepper, and add enough matzo meal to bind it together. Flatten the steaks with a mallet or rolling pin. Divide the stuffing evenly between the four steaks. Roll the meat around the stuffing, being sure it does not fall out. Tie with fine string. Heat the oil in a frying pan. Quickly brown the rolls all over, remove from pan and keep warm. Add the remaining onion, the carrot and garlic to the pan and sauté until golden brown. Return the paupiettes to the pan and add the tomato, celery, herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the olives and simmer another 10-15 minutes until tender. Remove the paupiettes to a serving platter, and remove the strings. Discard the bay leaf from the sauce, and mix in the egg yolk. Immediately pour over the meat and serve.
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