Beef Olives

Beef Olives

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Spoil your family by trying out this recipe for Beef Olives, using parmesan, basil and cashew as the main ingredients for the stuffing.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time35 minutes


  • 8 Beef minute steaks
  • 1 Egg, beaten
  • 30 ml Toasted cashew nuts, roughly chopped
  • 60 ml Basil leaves, finely shredded
  • 125 ml Grated Parmesan cheese
  • 125 ml Marinated sundried tomatoes, roughly chopped
  • 375 ml Fresh white breadcrumbs
  • 30 ml Olive oil
  • 500 ml Boiling water
  • 1 KNORR Beef Stock Pot


  • Combine breadcrumbs, sundried tomato, parmesan, basil, cashew nuts, egg and salt and pepper in a bowl.
  • Spoon 2 tbsp of the bread mixture onto one end of steak.
  • Fold in sides and roll up.
  • Secure with toothpicks.
  • Repeat with remaining steaks and bread mixture.
  • Heat oil in a large frying pan over medium-high heat.
  • Cook beef olives, in batches, for 2-3 minutes or until browned.
  • Transfer to a plate.
  • Pour stock into pan and bring to the boil.
  • Return beef olives to the pan and reduce heat to medium-low.
  • Simmer, turning occasionally, for 10 minutes or until cooked through.
  • Transfer beef to a plate.
  • Cover with foil.
  • Increase heat to high.
  • Simmer sauce for 5 minutes or until thickened slightly (add a splash of wine, if you like).
  • Remove toothpicks.
  • Place beef olives on plate.
  • Spoon over sauce and serve with steamed vegetables, if desired.