Beef Olives

Method10 steps · about 1 hr 35 min

1. 1

   Step 1: Heat 1 tablespoon of the measured oil (1 tbsp) over low to medium heat. Cook the finely chopped shallots (2) and mushrooms (60 g) for about 5 minutes until soft.

   Soften stuffing shallots and mushrooms · 5 minUses 2 shallots (banana or long, finely chopped) · 60 g mushrooms (finely chopped) · 1 tbsp oil for stuffing vegetables

2. 2

   Step 2: Put the prepared shallot and mushroom mixture in a large bowl. Mix in the fresh breadcrumbs (125 g), crumbled Stilton (50 g), egg (1) and thyme (1 tbsp), seasoning with part of the measured salt and pepper.

   Uses 125 g breadcrumbs (fresh, white (3 slices of bread)) · 50 g Stilton (crumbled) · 1 egg · 1 tbsp thyme (fresh, leaves, chopped) · part of measured 1 tsp salt for stuffing · part of measured½tsp pepper for stuffing · two chopped shallots 60 g mushrooms softened 5 minutes in 1 tbsp oil

3. 3

   Step 3: Divide the complete prepared stuffing into four sausage-shaped portions the same width as the beef slices.

   Uses softened vegetables with 125 g fresh crumbs 50 g Stilton egg thyme seasoning

4. 4

   Step 4: Lay the thin beef slices on a board. Put one prepared stuffing portion at a short end of each slice and roll the beef around it.

   Uses 400 g steak (thin long frying steak) · complete stuffing divided into four short sausage shapes

5. 5

   Step 5: Repeat to make four prepared beef rolls. Tie each securely with kitchen string.

   Uses 400 g thin steak slices rolled around four stuffing portions

6. 6

   Step 6: Use the original pan to heat the remaining 1 tablespoon oil. Fry the separate sliced sauce onion for about 5 minutes until soft, then transfer to a small oven dish.

   Soften sliced sauce onion · 5 minUses separate sliced yellow onion for brown sauce; source gives no exact quantity · remaining 1 tbsp oil for sauce onion and searing

7. 7

   Step 7: Increase the pan heat. Season the tied beef rolls with the remaining measured salt and pepper and sear on all sides. Place over the prepared softened onions in the oven dish.

   Uses remaining measured salt for beef · remaining measured pepper for beef · four rolled beef parcels tied with kitchen string · separate sliced yellow onion softened 5 minutes and placed in baking dish

8. 8

   Step 8: Melt the butter (25 g) until frothy, then stir in the flour (25 g) and cook for 1 minute to make a roux.

   Cook butter flour roux · 1 minUses 25 g butter · 25 g flour

9. 9

   Step 9: Gradually whisk the beef stock (400 ml) into the prepared roux. Bring to a boil for about 1 minute until the gravy is smooth and thickened.

   Thicken beef stock gravy · 1 minUses 400 ml beef stock · 25 g butter 25 g flour stirred 1 minute

10. 10

    Step 10: Pour the prepared gravy over the seared beef rolls and onions. Cover with foil and bake at 170°C conventional, 150°C fan (338°F conventional), for 40–60 minutes. Check tenderness after 40 minutes and cook longer within the range if needed. Rest briefly, then snip off the strings before serving.

    Bake beef olives · 60 minUses roux with 400 ml beef stock boiled 1 minute until thickened · seasoned tied rolls browned all sides and placed over softened onions