Beef Olives

Ingredients

• 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

Method

• 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.