(Take some beaten lean steak, roll it around a tasty stuffing, and bake to cook.
That's a beef olive. No olives used in the recipe!)

Serves: Four
 

4 lean beef, lamb or veal steaks
4 tbsp. (60 g.) butter
4 bay leaves
1/4 tsp garlic,
1/4 tsp ginger,
8 spring onions, chopped
2 egg yolks
6 bread slices, crust removed
a few strands saffron
4 slices streaky bacon, cooked till crisp
1/4 tsp. (1 g.) nutmeg powder
1/2 tsp. (2 g.) salt
1/2 tsp coriander

BEAT the steaks with a meat mallet until they are about one quarter inch thick.
Heat the butter in the wok.
Season with bay leaves, garlic and ginger.
Add the spring onions and stir-fry for about five minutes or till they turn translucent.
When cool, add the egg yolks, bread, saffron, bacon, nutmeg powder, salt and coriander
Mix well, adding a little water to obtain a mouldable stuffing.
Divide it into four portions.
Roll each steak gently but firmly around one part of stuffing.
Tie off with string.
Put the 'olives' onto a foil-lined oven tray.
Cover the tray with foil and bake at 190 C/375 F/ for about 30 minutes, or until done.
Incorporate any spare juices into a gravy, and serve with potatoes and other vegetables.

Note: sausage links can also be used instead of stuffing for a nice change.

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