Recipt: Italian Beef Olives

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6 tbsp Extra Virgin Olive Oil
75g pine nuts
2 garlic cloves, crushed
75g Parmesan cheese, grated
2 tbsp fresh chopped flat leaf parsley
2 tbsp chopped fresh basil
4 x 100g thin-cut steaks
4 slices Parma ham, halved
450g fresh tomatoes, peeled and chopped
150ml red wine
Pasta to serve


Preheat the oven to 190°C/375°F/Gas Mark 5. Heat 1 tbsp of the olive oil, add the pine nuts and cook for 1 minute, stirring until golden and toasted. Cool then roughly chop the nuts. Mix the pine nuts, garlic, cheese, parsley and basil together in a bowl with 1 tbsp of the Extra Virgin Olive Oil. Season with black pepper.

Place the steaks on a board, cover with cling film and use the end of a rolling pin to beat the steak until it is really thin – about 5mm thick cut each steak into two pieces. Top each piece of steak with a slice of ham. Spoon the cheese mixture over one end of each steak. Roll up, enclosing the filling and secure with cocktail sticks.

Heat the remaining Extra Virgin Olive Oil in a frying pan. Add the beef rolls, fry for 6-8 minutes, turning until browned. Transfer to an ovenproof dish. Add the tomatoes to the pan and cook for 2-3minutes. Add the red wine and simmer for 2 minutes until the sauce has thickened. Pour the tomatoes over the beef rolls and bake for 10 minutes. Serve with hot pasta and top with fresh basil and parsley.

Difficulty: Intermediate
Serves: 4
Preparation Time: 20 mins
Cooking Time: 25 mins

Recipt: Italian Beef Olives, 5.8 out of 10 based on 14 ratings

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