Beef Olives

Serves: 4

Preparation time: Less than 30 minutes

Cooking time: 1 hour 30 minutes


  • 4 thin cut beef steaks

For the stuffing:

  • 100g sausage meat
  • 20g fresh breadcrumbs
  • 2 tsp fresh chopped sage
  • ½ onion (roughly chopped)
  • 1 large clove of garlic (roughly chopped)
  • Salt and pepper

For the haggis stuffing:

  • 180g haggis

For the sauce:

  • 1 onion (chopped) long ways
  • 2 carrots chopped in small pieces
  • 300ml beef stock
  • 100ml red wine
  • 1 tbsp. plain flour
  • Salt and pepper to taste


  • Layout your 4 steaks that have been flattened and season with salt and pepper
  • Sausage filling – add the sausage meat, breadcrumbs sage, onion, garlic and salt and pepper. Mix together in a bowl, then transfer to a food processor, blinding until combined.
  • Starting with the short edge with the sausage/haggis on, carefully roll up each steak, completely enclosing the filling.  Then tie each steak parcel securely using food safe twine.
  • Heat a little oil in frying pan on a medium heat, Brown the beef olives, frying for approx. 2 minutes on each side, depending on the thinness.  Remove them from the pan and set them aside.
  • Add another splash of oil to the pan. Add the onion and carrots and fry until softened – about 5 minutes.
  • Sprinkle over the flour and stir well to combine.
  • Gradually add the wine, stirring as you go. Then slowly pour in the beef stock, again stirring after each addition.
  • Add some seasoning to taste, bring to the boil, and then deuce to a simmer.
  • Let the sauce cook for another 5 minutes, while it simmers, preheat the over to 170c.
  • Transfer the sauce to a basking dish, then place the beef olives on top.
  • Bake in the oven for 1 hour.

Need more inspiration?

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