Ingredients
Sirloin steaks
Stuffing Mix
Bacon
Red Pepper
Tomatoes
Garlic
Mushrooms
Breadcrumbs
Cheese (this one chosen was flavoured with garlic & chives)
Horseradish Sauce
Salt & Pepper
Potatoes
Petit Pois
Swede
Method
- First of all remove the fat from the sirloin steaks, then bash the steaks into much bigger thinner flatter steaks, so you can add stuffing to the centre & then roll then into parcels (known as olives)
- Wash, slice & dice mushrooms, add to saucepan & saute.
- Slice rashers of bacon into samll strips, add to mushrooms
- Remove stork, deseed & slice the red pepper into quarters. Slice & dice one of the quarters
- Add diced peppers to saucepan
- Skin, top, tail, crush, slice & dice garlic. Add garlic to stuffing & mix in
- Quarter then slice & dice tomatoes
- Add tomatoes to the stuffing mix, stir in well continue to saute over low heat
- Grate frozen bread crusts into breadcrumbs (our daughter hated bread crusts, she also doesn't like homemade bread. Si I would make ours & buy hers. I used to moan like crazy & make her eat her crusts, but then realised I had instant breadcrumbs by saving her crusts & freezing them :)
- Add the breadcrumbs to the stuffing mix
- Grate into the mix the small piece of cheese
- Mix all together then add heaped teaspoon of Horseradish Sauce into stuffing
- Stir Horseradish Sauce into stuffing
- Lay out the bashed sirloin steaks, place a heaped spoonful of stuffing in the centre of the steaks
- Roll & wrap up the stuffing so all is concealed within the centre, like a little parcel secure with a cocktail stick if necessary.
- Roll, wrap & secure (if necessary) all of the steaks
- Heat some oil in a cauldron, once hot add the parcels & seal the steaks,
- Turning until all red meat is browned
- Line a casserole dish with the remaining red peppers ( sliced)
- Remove the beef olives from the cauldron once browned adding the parcels to an ovenproof casserole dish
- Add some beef stock ingredients into a jug, ie red wine, tomato puree, spices, mustard powder, thyme, beef stock, gravy granules etc pour in boiling water
- Stir well then pour over beef olives
- Once all the rich stock is poured over the Beef Olives add some foil to cover or a lid, pop into a pre heated oven to cook.
- Next peel, rinse & prepare potatoes for boiling, (to create mashed potatoes)
- Halve & quarter then add to saucepan, add large pinch of salt
- Cover potatoes with cold water
- Bring to the boil, add lid simmer for 15 mins or until tender
- Whilst Potatoes are cooking, peel, prepare, slice & dice portion of swede into small cubes, ready to cook for mashing.
- Add to cold, salted water, bring to the boil, add lid & cook until tender
- Remove Beef Olives from the oven, turn over & return to oven without the foil
- Both should take around about the same amount of time - drain off the boiling water. Mash until creamy, add butter to both. I always add pepper to my mashed swede after the butter.
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| Swede |
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| Potato |
- Hmm, need that night camera again :)
- Keep lids on the pans once both are mashed.
- In a small pan, add some frozen petit pois, cover with boiling water, add pinch of salt & bring to boil.
- Warm serving plates up in the oven
- Remove plates from the oven, add beef olive & the ribbons of red peppers to the warmed serving plates
- Add mashed potatoes & the mashed swede
- Drain & immediately serve petit pois (we like ours barley al dente hence minimum cooking time)
- Pour the remaining Beef Olive gravy over dinner .. serve
- ENJOY :)
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| the gravy from the steaks is gorgeous & rich |
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| When you halve the Olives you can still see a delicious stuffing intact, filling the whole centre, the flavours infused into the steaks |
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| Mmmmmmmmmmmmm |
- Great tasty meal yet using only what provisions I had left over in our fridge & freezer from last weeks shopping.
- Beef Olives, an old fashioned meal but fantastically tasty timeless flavours.
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