Beef Olives

Beef olives are rolled and stuffed beef steaks. This tasty version has a crunchy pine nut and semi-dried tomato stuffing.

The ingredient of Beef Olives

• 1 1 2 cups fresh white breadcrumbs
• 1 2 cup semi dried tomatoes roughly chopped
• 1 2 cup grated parmesan cheese
• 1 4 cup basil leaves finely shredded
• 2 tablespoons toasted pine nuts
• 1 egg beaten
• 4 thin 220g each beef topside steaks
• 2 tablespoons olive oil
• 2 cups massel beef stock

The Instruction of beef olives

• combine breadcrumbs semi dried tomato parmesan basil pine nuts egg and salt and pepper in a bowl
• cut each steak in half crossways place a piece of steak between 2 sheets plastic wrap using a meat mallet pound until very thin spoon 2 tablespoonfuls bread mixture onto one end of steak fold in sides and roll up secure with toothpicks repeat with remaining steaks and bread mixture
• heat oil in a large frying pan over medium high heat cook beef olives in batches for 2 to 3 minutes or until browned transfer to a plate
• pour stock into pan bring to the boil return beef olives to pan reduce heat to medium low simmer turning occasionally for 10 minutes or until cooked through transfer beef to a plate cover with foil
• increase heat to high simmer sauce for 5 minutes or until thickened slightly remove toothpicks place beef olives on plates spoon over sauce and serve with steamed vegetables if desired

Nutritions of Beef Olives

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