I know I have a long list of favourite dishes, and Beef Olives are on that list! I don’t make them very often and each time I do make them, I think to myself – how easy they are to cook and what a wonderful meal they make! You could get adventurous with the stuffing and hide all sorts of little chopped up veggies in there.
This particular recipe is from Mamma’s Italian Cookbook, a great rustic Italian family style cook book.
- Pat dry the steaks with kitchen paper and lay them on a chopping board. Place a large sheet of cling film over the steaks and with the end of a rolling pin or meat mallet, carefully flatten the steaks. On this occasion I had minute steaks so I did not need to flatten mine. This is how they looked when I bought them.
- Season the meat with salt and pepper on both sides and cover each slice with a slice of cured ham (coppa or speck work well).
- Sprinkle over the chopped olives and pecorino cheese. I used provolone because I’d run out of pecorino, and for reference, having tried both pecorino and provolone in this dish, I recommend sticking with pecorino if you can.
- Roll up the beef and tie them with kitchen string or fasten with a toothpick.
- Heat the oil in a saucepan and brown the roulades over medium heat. Once browned, remove from the pan and set aside.
- Add the onion to the pan and cook for a couple of minutes until translucent. Add the garlic and cook for another minute then add the tomato puree and cook for a further minute or two.
- Pour in the wine and deglaze the pan. Stir to loosen the brown bits of residue left by the meat browning and let the sauce reduce for about 5 minutes.
- Now add the stock and the sage then add the meat back to the pan, half cover the pan and let simmer for 30-40 minutes. Or, cook in the oven at 150C for 1 hour.
- Once cooked, remove the beef olives from the pan, remove the sage and keep the meat warm. Bring the sauce to the boil, season with salt and freshly grated black pepper to taste. If you prefer a smooth sauce you could at this stage, transfer the juices and vegetables into a pan using a sieve. Push as many of the vegetables through the sieve as possible. Reheat and reduce to the amount of gravy required.
- Serve the beef olives with the sauce poured over, accompanied with rice, tagliatelle or potatoes.
If you try this Beef Olives recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!
P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 6-8 slices thin of beef about 100g each
- 55 g stoned green olives
- 6-8 slices coppa ham
- 85 g of pecorino shaved (I used sliced provolone, whic wasn't ideal!)
- 2 tbs olive oil
- 1 onion finely chopped
- 1 tbsp tomato puree
- 125 ml dry red wine
- 225 ml beef stock
- 1 sprig sage
- salt & pepper
Dice the olives and chop the onion and set aside.
Pat the steaks dry with kitchen paper, cover in cling film then flatten with the end of a rolling pin.
Season the meat with salt and pepper on both sides and cover each slice with a slice of ham. Sprinkle over the cheese and the chopped olives.
Roll up the beef and tie them with kitchen string or fasten with a toothpick.
Heat the oil in a saucepan and brown the beef olives over a medium heat.
Add the onion, garlic and tomato puree and saute for a couple of minutes.
Add the wine followed by the stock.
Deglaze the pan with the wine, stir to loosen the brown bits and let the sauce reduce.
Add the sage. Half cover the pan and let simmer for 30-40 minutes.
Remove the beef olives from the pan, remove the sage and keep the meat warm.
Bring the sauce to a boil, season to taste with salt and pepper.
Pour the sauce back over the beef olives.
Serve with rice, tagliatelle or potatoes.