6 x 100-150 g Scotch Beef PGI minute steaks
2 tbsp wholegrain mustard
FOR THE STUFFING
1 large onion, thinly sliced
1 clove garlic, finely chopped
150 g smoked bacon lardons or pancetta
1 stick celery, finely diced
2 tomatoes, diced
3 tbsp soft breadcrumbs
2 tbsp shredded beef suet
1-2 tsp dried herbs de Provence or 2tbsp chopped fresh herbs, e.g. parsley,chives and thyme
Finely grated zest of 1/2 lemon
Salt and pepper
FOR THE SALSA
3 ripe tomatoes, diced
1 medium red onion, finely diced
3 small gherkins, finely diced
1 tbsp olive oil
1 tbsp White balsamic vinegar
Salt and pepper
These lovely little parcels called Beef Olives are thin Scotch Beef, wrapped around a lovely vegetable stuffing, will be a sure fire hit with the family. For a summery twist cook them on the BBQ
You will need some cocktail sticks, thin butchers string and some metal skewers
Method: First make the stuffing
- In a non-stick frying pan sauté the onions, garlic and bacon together until the bacon fat runs and softens the onion, about 5 minutes, then add the celery and cook for a further 4 or 5 minutes until the bacon browns a little and the onion and celery are fairly soft.
- Remove the pan from the heat, add the tomatoes, breadcrumbs herbs and lemon zest and stir well.
- Allow to cool a little before stirring in the suet. Set aside while you prepare the meat. Season to taste.
METHOD: make the beef olives
- Place 2 steaks far apart on a large sheet of clingfilm. Cover with another sheet of film and bash the steaks with a wooden mallet or rolling pin until thin, but do it gradually so that you don’t make holes for the stuffing to escape while cooking. But make the steaks large enough to completely envelop the stuffing.
- Spread each steak with 1 tsp of mustard, pile on some stuffing and wrap the meat around to completely enclose it. Pin in place with a cocktail stick then tie with string a couple of times around the middle and at the ends. Secure with a knot. Remove the cocktail stick.
- Repeat with the other flattened steaks, then chill until you are ready to barbecue.
METHOD: MAKE salsa
To make the salsa simply mix all the ingredients together and tip into a bowl to serve with the cooked beef olives.
These can be made with other less expensive cuts of meat such as topside, especially if you cook them in a casserole dish or slow cooker with some tasty tomato based sauce ( homemade or off-the-shelf). Slower cooking will render the meat tender whereas high temperature cooking may tighten the meat fibre and make them tough.
Even better, get your friendly butcher to thinly bash the steaks, they have all the equipment for it and it will save you lots of time!