Beef Olives Recipe
Totally retro and totally delicious. Use well hung slices of topside of beef, to be stuffed with a mushroom filling for a dish with plenty of flavour. Really good served with veggies, gravy or even a robust salad.
4 thin slices of topside, trimmed of all fat
1 shallot, diced
1 garlic clove, crushed
3 large mushrooms, chopped small
Sprig of thyme
100g bread crumbs
Small bunch of chopped parsley
Salt and pepper
To make the stuffing, sweat the shallots and garlic in a pan with the butter.
After 5 mins add the mushrooms and turn the heat up. Fry quickly to get plenty of colour on the mushrooms. This will give them a better flavour.
Add the thyme and season.
Remove from the heat to a bowl and add the chopped parsley and bread crumbs.
When cool enough mix in the egg. This should bind the whole thing together. Chill.
Place a small sausage of the mix in the middle of each topside slice and roll up.
Season the outside with salt and pepper and roast in the oven at 190c for 25 mins.