Beef Olives

A classic dish of rolled and seasoned beef slices, slow cooked in a rich sauce until meltingly tender.



800g    Topside beef, cut into 4 x 200g steaks

30g      Unsalted butter, melted

60g      Breadcrumbs

½ tsp    Thyme, chopped

1 tsp     Flat leaf parsley, chopped

1 tbs     Bacon, cooked and chopped

1          Egg, lightly beaten

3 tbs     Olive oil

1          Onion, finely chopped

1          Carrot, finely chopped

1          Garlic clove

1 tbs     Tomato purée

125ml  Red wine

1 lt.      Beef stock


Preparation and cooking

Tenderise and flatten the slices of topside out until just 3-4mm thick.
In a bowl, combine the melted butter, breadcrumbs, herbs, bacon, beaten egg and mix thoroughly.
Spread a quarter of the breadcrumb mixture onto each flattened slice of meat and season with salt and freshly ground pepper. Starting at one end, roll up each slice to enclose the stuffing and tie with thin kitchen string to hold the rolls together. Preheat the oven to 170°C.
In a heavy-based, ovenproof casserole, heat the oil until hot. Fry the beef olives in the hot fat to colour them, then remove them from the pan.
Add the chopped onion and carrot to the pan and fry until lightly browned. Add the garlic and the tomato puree and cook for 1 minute. Stir in the red wine and cook until reduced by half.
Return the beef olives to the pan and pour in the stock. Bring to the boil, cover with greaseproof paper and a lid, put into the oven and cook for 1-1½ hours, until tender. Remove the beef from the cooking liquid and leave to rest while you reduce the sauce. Cook the sauce over medium heat, uncovered, until reduced and thickened to the desired consistency. Pass the sauce through a sieve and adjust the seasoning if necessary.  Remove the string carefully from the beef olives, pour the sauce over and serve.


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