This recipe has an autumnal feel. The word olive is because of the shape of the rolled meat not the fact it has olives in it! It serves four assuming you have two pieces each at 450 calories per person.
- 800g (8 slices) lean braising steak
- 1 large onion, finely chopped
- 200g chestnut mushrooms, finely chopped
- 100g parsley, finely chopped
- 50g black olives, destined and finely chopped
- 2 tbs olive oil
- Black pepper & sea salt
- 2 tbs tomato puree
- 8 cloves garlic, non peeled just cut in half
- 250ml red wine
- 500 ml beef stock
What to do
- First make the stuffing: soften the onions in half the oil then add the mushrooms, olives, half the parsley and some black pepper and cook for a further 5 minutes and season.
- While the stuffing cools flatten out each of the steaks by gently beating them between some clingfilm until they are about 5mm thick
- Split the stuffing between the steaks, rolling each one up and securing with a cocktail stick. Season the parcels.
- In a large lidded frying pan brown the beef parcels (in batches if needed) in the olive oil. Set them aside as you do them.
- In the pan add the tomato puree and cook through for a few minutes then add the garlic.
- Pack the beef parcels back in the pan and pour over the red wine.
- Bring to the boil and let it simmer until reduced by half.
- Add the stock, cover with a tight fitting lid (seal with foil if needs be) and cook in the oven for 1 hours at 170c.
- Once cooked place the beef parcels on a serving plate to rest while you strain the cooking liquor. Make sure you squeeze out all of the softened garlic.
- Spoon the sauce over the beef and sprinkle with the remaining parsley before serving with some beans or greens and potatoes of your choice.