Beef Olives Recipes

BEEF OLIVES

Steps:

• Preheat the oven to 175C.
• Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
• Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
• Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
• Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
• Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
• Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.

BEEF OLIVES

Steps:

• Lightly pound beef steaks with a rolling pin over some plastic to tenderise.
• Mix stuffing mix with water and divide between steaks.
• Roll up and secure with a toothpick.
• Sear the steaks with a little cooking spray.
• Remove from pan.
• Saute onions in the same pan until soft.
• Return the beef rolls and add the crushed tomatoes, red wine, herbs and sugar.
• Cover and simmer for 15 minutes or until tender.
• When cooked, slice the beef olives diagonally and serve on a bed seasoned vegetables.
• Pour some of the sauce over the top and place some crusty bread smeared with olive oil and rubbed with a little garlic on the side.