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.