Name: Beef olives with prunes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 12.00 beef topside, thinly sliced; 20.00 ml french mustard; 4.00 ml salt; 5.00 ml black pepper freshly ground; 24.00 prunes pitted; 24.00 olives green, pitted; 15.00 ml marmite; 30.00 ml oil; 30.00 ml butter; 100.00 ml wine white; 100.00 ml stock beef; 1.00 fresh mixed herbs bouquet garni; 30.00 ml lemon juice

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Ingredients (13)

12.00	beef — topside, thinly sliced
20.00 ml	french mustard
4.00 ml	salt
5.00 ml	black pepper — freshly ground
24.00	prunes — pitted
24.00	olives — green, pitted
15.00 ml	marmite
30.00 ml	oil
30.00 ml	butter
100.00 ml	wine — white
100.00 ml	stock — beef
1.00	fresh mixed herbs — bouquet garni
30.00 ml	lemon juice

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Method:

Put the meat slices between two layers of clingfilm and beat gently to flatten.

Spread one side of each slice with mustard and season with salt and pepper.

Stuff the prunes with the olives if desired and put two stuffed prunes in the centre of each meat slice. Roll up the slices and secure with cocktail sticks.

Spread the outside of the rolls with the Marmite. Heat the oil and butter in a black pot and fry the rolls until golden brown.

Heat the wine and stock and pour over the meat. Add the bouquet garni, reduce the heat, cover and simmer until the meat is tender (about one hour).

Add the lemon juice and adjust the seasoning if necessary.

Serve the beef olives with pap.