Beef Birds with Casserole Potatoes

Beef  Birds with Casserole Potatoes
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 2 cups
    (500 mL)

    thinly sliced potatoes

  • 1 Tbsp.
    (15 mL)

    chopped garlic

  • 2 tsp.
    (10 mL)

    fines herbes blend (thyme, rosemary, oregano)

  • 1/2 cup
    (125 mL)

    thinly sliced leeks, white part only

  • 1/4 cup
    (60 mL)

    peanut oil

  • sea salt to taste

  • freshly ground white pepper

  • 8

    beef birds


Preheat the oven to 350°F (180°C). Gently combine the potatoes, garlic, herbs, leeks and oil. Season.

Transfer this mixture to an oven-proof dish.

Bake in the oven for 25 to 30 minutes, or until the potatoes are lightly browned. Remove from the oven.

Increase the heat to 450°F (230°C).

Place the beef birds on the potatoes.

Bake for 12 to 15 minutes.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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