Beef Olives
12 thin steaks (about 100mm x 75mm x 10mm)
60 ml olive oil
2ml salt
Freshly ground black pepper
150ml red wine
15 ml cornflour
150 ml cream
Filling:
100g chopped fresh mushrooms
1 chopped onion
75g chopped ham
50ml chopped green or black olives
30ml chopped parsley
30ml lemon juice
Prepare the filling first.Saute mushrooms, onions and ham in a little olive oil. Add the remainder of ingredients,
mix and leave to cool slightly.
Tenderize the meat with a meat (tenderizing) hammer to +5mm thick.
Put a little filling on each of the steaks and roll it, securing it with a toothpick.
Brown the meat in olive oil. Flavour with salt and pepper. Add heated wine and reduce the heat. Simmer for
about 1- 1 ½ hours. Mix cream and cornflour, add to meat. Heat but don’t boil. Garnish with parsley before
serving.