Sunday, June 22, 2008

Beef Olives In Gravy

Beef Olives In Gravy
serves 4

8 ready-prepared beef olives
4 tablespoons chopped fresh flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon, finely chopped
grated zest of 1/2 small orange
2 tablespoons olive oil
300ml/10fl oz dry red wine
1 bay leaf
1 teaspoon granulated sugar
50g/2oz pitted black olives, drained
salt and freshly ground black pepper

• Flatten out the beef olives as thinly as possible, using a meat tenderizer or mallet.
• Mix together the parsley, garlic, bacon and orange zest. Season with salt and pepper. Spread this mixture evenly over each beef olive. Roll up each beef olive tightly, then secure with a cocktail stick or toothpick.
• Heat the oil in a frying pan, and sauté the beef olives on all sides for 10 minutes until browned.
• Drain the beef olives, reserving the pan juices, and keep warm. Pour the wine into the juices, add the bay leaf and sugar. Season with salt and pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce slightly, stirring.
• Return the cooked beef olives to the pan along with the black olives, and heat through for a further 2 minutes. Discard the bay leaf and carefully pull out the cocktail sticks or toothpicks.
• Transfer the beef olives and gravy to a serving dish. Serve immediately

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