Simple Beef Olives Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 4 thin cut beef steaks
- • 100g sausage meat (1/3 cup + 2 tbsp)
- • 20g breadcrumbs (3 tbsp)
- • 2 tsp fresh chopped sage
- • ½ onion (roughly chopped)
- • 1 large clove garlic (roughly chopped)
- • Salt and pepper to taste
- • 180g haggis (3/4 cup)
- • 1 onion (chopped)
- • 2 large carrots (peeled and chopped)
- • 300ml beef stock (1 ¼ cups)
- • 100ml red wine (1/3 cup + 2 tbsp)
- • 1 tbsp plain flour
- • Salt and pepper to taste
Preparation Steps
Lay out your 4 steaks and season them with a little salt and pepper.
Add the sausage meat, breadcrumbs, sage, ½ onion, garlic and some salt and pepper to taste to the bowl of a food processor. Blitz until completely combined.
Split the sausage meat into two equal parts and roll them into a sausage shapes about the width of your steaks. Place the two sausages about an inch from the end of two of the steaks.
Split the haggis into two equal parts and again roll these into sausages. Place these on the other two steaks.
Starting from the short edge with the sausages on, carefully roll up each steaks so the filling is completely enclosed. Then tie each steak parcel securely using food safe twine.
Heat a little oil in a frying pan on a medium heat. Brown the beef olives, frying for approx. 2 minutes on each side. Then remove them from the pan and set aside.
Add another splash of oil to the pan. Add the onion and carrots and fry until softened – about 5 minutes.
Sprinkle over the flour and stir well to combine.
Gradually add the wine, stirring as you go. Then gradually pour in the beef stock, again stirring after each addition.
Add some seasoning to taste, bring to the boil then reduce to a simmer.
Let the sauce cook for another 5 minutes. While it simmers, preheat the oven to 170C.
Transfer the sauce to a baking dish, then place the beef olives on top.
Bake in the oven for 1 hour.