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Beef olives
Beef olives
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Savory beef steaks rolled with a flavorful mixture of pine nuts and semi-dried tomatoes for a delicious twist.
Ingredients:
  • 375.00 ml fresh white breadcrumbs
  • 125.00 ml semi-dried tomatoes, roughly chopped
  • 125.00 ml grated parmesan cheese
  • 62.50 ml basil leaves, finely shredded
  • 40.00 ml toasted pine nuts
  • 1 egg, beaten
  • 4 thin (220g each) beef topside steaks
  • 510.00 gm beef stock
Instructions:
  • Mix together breadcrumbs, semi-dried tomato, Parmesan, basil, pine nuts, egg, salt, and pepper in a bowl.
  • Cut each steak in half crossways. Place each piece between plastic wrap and use a meat mallet to pound until very thin. Spoon 2 tablespoons of bread mixture onto one end of each steak, fold in sides, and roll up, securing with toothpicks. Repeat for the remaining steaks and bread mixture.
  • In a large frying pan over medium-high heat, heat oil. Brown beef olives in batches for 2 to 3 minutes. Transfer to a plate.
  • Pour the flavorful stock into the pan and bring it to a lively boil. Carefully place the beef olives back into the pan. Lower the heat to medium-low and gently simmer, turning them occasionally, for about 10 minutes until they are beautifully cooked through. Once done, transfer the succulent beef to a plate and cover it with foil to keep it warm and juicy.
  • Turn the heat up to high and let the sauce simmer for 5 minutes or until it thickens slightly. Discard the toothpicks, transfer the beef olives to plates, pour the sauce over them, and serve with steamed vegetables, if desired.

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