Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
Ingredients
- 2 tbsp vegetable oil, for frying
- 1 shallot, finely chopped
- 2 tbsp chopped mushrooms
- 120g/4½oz beef mince
- 2 tbsp breadcrumbs
- 1 tbsp Dijon mustard
- 2 x 80g/3oz slices silverside or rump beef steak
- 2 onions, finely chopped
- 1 tbsp plain flour
- 100ml/3½fl oz dark ale
- 250ml/9fl oz beef stock
For the leeks and carrots
- 2 tbsp olive oil
- 1 leek, roughly chopped
- 4 carrots, peeled and roughly chopped
- salt and freshly ground black pepper
Method
-
Preheat the oven to 200C/180C Fan/Gas 6.
-
Heat a dash of oil in a pan and fry the shallot and mushrooms until soft, then leave to cool.
-
Mix the fried vegetables with the mince, breadcrumbs and mustard.
-
Shape into two sausages the length of the beef slices, then roll the beef slice around the mixture. Tie with kitchen string, and season with salt and pepper.
-
Heat a little more oil in a pan and fry until golden-brown all over. Add the onions and cook until they have coloured a little, then add the flour and beer. Simmer for 5 minutes, then add the stock. Loosely cover and simmer for 30 minutes.
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Meanwhile, toss the leeks and carrots in olive oil and roast in the oven for 25-30 minutes.
-
Serve the beef olives with the leeks and carrots.
