Beef Olives

These slow cooked, rolled beef steaks are stuffed with mushroom and bacon and become meltingly soft as they braise themselves in the oven.

Ingredients

For The Stuffing:
35g shallot (1)
3 rashers of bacon
70g mushrooms (3)
1 teaspoon of thyme leaves
1 clove of garlic
30g beef suet
1 tablespoon of olive oil
The Other Ingredients:
400g of beef (any cut of beef will work)
1 tablespoon of mustard
130g onion (1)
220g celery (4 sticks)
150g carrot (2)
250ml red wine
600ml beef stock
2 teaspoons of tomato purée
1 tablespoon of olive oil

Preparation Time: 40 minutes
Cooking Time: 2-3 hours
Serves: 2

Method

Make The Stuffing:

Heat the oven to 175°c.
Peel the shallot and garlic and chop them, with the bacon and mushrooms, into small pieces.
Heat the oil in a frying pan and fry the shallot until it is translucent and beginning to turn slightly brown. When it is ready, remove from the pan and put to one side to cool.
In the same pan, cook the mushroom until it is also beginning to turn brown, add the garlic and cook for a further minute before removing from the pan and allowing to cool.
Mix all of the ingredients for the stuffing together.

The Rest of the Method:

Place the beef on a solid, stable, flat surface, put two sheets of cling-film/plastic wrap over the meat and bash it with a meat hammer (or rolling pin, or some other hard heavy object) until it is ½cm - 1 cm thick.
Spread the mustard evenly over the meat and then put the stuffing mixture onto the middle half of the meat.
Roll up the beef, starting at the smaller end, to form a sausage and tie it with string (if the ends are particularly loose a piece of string can be tied around length-ways, as shown on the top most piece of beef in the picture below).
Fry the beef until it is brown on all sides in the same pan used to cook the shallot, garlic and mushroom and then put it in an oven proof dish with a lid.
Roughly chop the onion, celery and carrot and then fry them in the same pan until they are also browned. Then put them in the dish with the beef.
Put the red wine, stock and tomato purée into the frying pan, mix together well and scrape off any residue from the bottom of the pan left by cooking the other ingredients.
Pour the liquid from the frying pan onto the beef and put into the oven for at least two hours (preferably three hours).
When the beef is ready, remove the beef olives from the dish and sieve the sauce into a pan, discarding the onion, carrot and celery.
Boil the sauce until it has reached the desired consistency or (if you want more sauce) add some thickener such as cornflour mixed with a little cold water.
Put the beef olives back into the sauce for 5 minutes to reheat them, then take them out of the pan, remove the string and serve. Here, we have served it with braised green cabbage and mashed potato.

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, up to 3 days to stage 14 (reheat them for 10 minutes in stage 15).
Will leftovers be nice? Yes, for up to 3 days.

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Beef Olives

Ingredients

Method

Useful Information

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