Beef Olives
Ingredients
Directions
Prepare
Slice the steak into thin pieces, about 4 inches long and 3 inches wide.
Place 2 teaspoons of forcemeat in the center of each piece.
Roll the steak around the forcemeat and tie securely with twine.
Cook
Heat a little butter in a stewpan and fry the rolled olives until browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Steak
- Forms the outer wrap that holds the filling and becomes tender when cooked.
- Forcemeat
- Adds a moist, savoury stuffing that flavours the inside of each roll.
- Butter
- Conducts heat in the pan and promotes browning on the outside of the rolls.
The step that matters
Tie the rolls securely before frying. If the twine is loose or the roll is not closed tightly, the forcemeat can leak out and the olives may open up in the pan. Browning also depends on the rolls staying intact while they cook.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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