Beef olives

Beef olives

6

Ingredients

  • 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

Cooking Method

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

Equipment

You will need some cocktail sticks, thin butchers string and some metal skewers

Method: First make the stuffing

  1. 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.
  2. Remove the pan from the heat, add the tomatoes, breadcrumbs herbs and lemon zest and stir well.
  3. 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

  1. 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.
  2. 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.
  3. 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.

cooks tip

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!

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

Sign up for our newsletter

We won’t pass on your address to anyone and will only send updates once or twice a month.