Today, we’re sharing a delicious traditional beef olives recipe that will impress your guests and elevate your dinner parties. This recipe is easy to follow and produces succulent and flavorful beef olives that are sure to become a favorite.
So, let’s get started and learn how to make these mouth-watering beef olives!
A traditional British dish known as “beef olives” consists of filled, thinly sliced beef folded into a parcel and slowly cooked in a rich brown sauce.
Since the Middle Ages, beef olives have been a staple of British cooking. One would assume that they truly contain olives based on the name. While this is not the case, you can certainly experiment by adding some olives to the dish. 🙂
The British term”Beef Olive” refers to beef that has been wrapped around a flavorful filling, browned, and finished in a brown sauce.
So, What are Beef Olives?
In their most basic form, Beef Olives are thin beef steaks wrapped around sausage meat, minced beef, veal, or a breadcrumb foundation with anchovies; however, I’ve opted to use Stilton cheese in my filling because it pairs so nicely with beef.
The packed beef rolls get their olive title because they resemble an olive when they are neatly wrapped with string. Veal steaks were also commonly used in the past.
The key to making them juicy and flavorful is browning them in a skillet before finishing them up in a casserole. I found that cooking them in a rich red wine beef stock brought out the best in the delicate beef and the stuffing.
Not to brag, but this Beef Olives recipe is hard to top as a wonderfully delicious dinner that will fill up the whole family when served with Hasselback potatoes and veggies.
Ingredients
For the Beef Rolls
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15 oz beef steak (thinly sliced, about 4 slices)
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14 oz beef stock
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2 Tbsp oil, divided
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2 Tbsp butter
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2 Tbsp flour
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2 carrots, sliced
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1 tsp salt
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1 tsp black pepper
For the Stuffing
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½ cup breadcrumbs
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2 shallots, finely chopped
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⅓ cup mushrooms, chopped
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¼ cup Stilton cheese, crumbled
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1 egg, lightly beaten
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1 Tbsp fresh thyme, chopped
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1 Tbsp fresh rosemary, chopped
Instructions
1. Make the stuffing
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Heat 1 Tbsp oil in a skillet over medium heat. Sauté the shallots and mushrooms for about 5 minutes, until softened.
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Transfer to a large bowl and mix with breadcrumbs, Stilton, egg, thyme, and rosemary. Stir until well combined.
2. Roll the beef
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Divide the stuffing into 4 equal portions and shape into small logs.
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Place one log at the short end of each beef slice, then roll up tightly. Secure with kitchen string or toothpicks.
3. Prepare the base
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Heat the remaining 1 Tbsp oil in the skillet. Add the sliced carrots and cook for 5 minutes, until slightly softened.
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Transfer the carrots to a baking dish and set aside.
4. Sear the beef
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Season the beef rolls with salt and pepper.
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Increase the skillet heat to medium-high and sear the rolls on all sides until browned, about 2–3 minutes per side.
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Place the seared rolls on top of the carrots in the baking dish.
5. Make the gravy
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In the same skillet, melt the butter. Stir in the flour and cook for 1 minute until golden.
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Gradually whisk in the beef stock, stirring constantly until smooth and slightly thickened.
6. Bake
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Pour the gravy over the beef rolls. Cover the baking dish with foil.
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Bake at 350°F (175°C) for 50–60 minutes, or until the beef is tender. Larger rolls may need extra time.
7. Serve
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Remove the beef from the oven and let rest for a few minutes. Discard the kitchen string before serving.
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Spoon the onion-carrot gravy over the beef rolls and serve with mashed potatoes or crusty bread.
Tips for Success
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Use thinly sliced beef — flank steak or top round works well.
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For richer gravy, swap half the beef stock for red wine.
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Don’t skip the resting step — it keeps the beef rolls juicy.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4
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Recipe Variations
Beef – substitute beef with chicken breasts sliced in two pieces and pounded in the zip-lock bag using a meat mallet. You can also use turkey or pork escalopes.
For the stuffing – You can use sausage meat, minced chicken, pork, or beef.
Mushrooms – for added flavor, use rehydrated porcini or shiitake mushrooms.
Stilton – for a unique flavor, try another blue cheese like Gorgonzola, Roquefort or brie, or camembert.
Can I make Beef Olives in advance?
Totally! A day ahead of time, make the filling and roll up the beef parcels to chill in the fridge. Get the sauce ready and pop it in the oven an hour before you want to dine.
How to store Beef Olives?
You can make the filled beef packages a day ahead of time and keep them refrigerated and covered. Meat and gravy leftovers can be kept in the refrigerator for up to three days. Do not attempt to store this dish in the freezer.
Can Beef Olives be reheated?
We advise eating your beef olives as soon as they are prepared because reheating might dry up the beef and make it difficult to heat the food fully due to the various stuffings.
If reheating is required, we advise using a meat thermometer to make that your olive is well cooked.
What makes this dish excellent?
- This meal is excellent for making a very small quantity of a less expensive cut of beef go a long way, making it highly cost-effective.
- A variety of filling variation options to suit different tastebuds.
- Because the cheese holds the filling in place and the packed beef rolls slice easily, this meal is also sophisticated enough for your guests.
