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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.

Preparation time


8 beef minute steaks
1 egg, beaten
30 ml cashew nuts, toasted and roughly chopped
60 ml basil leaves, finely shredded
125 ml Parmesan cheese, grated
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

Preparation method

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.

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