Recipe detail

Beef Stuffed beef 'olives'

20. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 135 °C

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1
Combination
50 %
time icon Termination by time
time icon 01:30 hh:mm
probe icon 120 °C
ventilator icon 90 %
ventilator icon 

uncover the lid

2
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
veal rump steak 800 g
pine nuts 60 g
sultanas 60 g
pecorino romano 120 g
tomato puree 1.5 l
cloves garlic, finely chopped 2 pcs
sprig of parsley 10 g
red onion 1 pcs
basil 8 pcs
salt 5 g
ground black pepper, ground 1 g
extra virgin olive oil 60 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 254.2 kJ
Carbohydrate 6.5 g
Fat 12.8 g
Protein 27.8 g
Water 0 g

Directions

1. Lay out the steaks and gently tenderise them with a meat pounder
2. Season the meat and scatter the lightly toasted pine nuts, finely chopped gloves garlic (2), parsley and sultanas over the steaks, leaving enough space at the borders.
3. Cover with a generous layer of Pecorino cheese (grated).
4. Fold the sides of the steaks over the filling and roll into a cylinder.
5. Sear the beef olives in evoo over medium heat until they gain some colour on all sides.
6. Soften the onion in the same pan and deglaze with white wine until the alcohol vaporates. Add the tomato purée and remove from heat before the saucepan breaks
into a boil.
7. Set the oven on combi at 120°C .
8. Transfer the beef olives into a GN container, add the sauce over them and cover with a lid.
9. Cook for 2 hours, removing the lid 30 minutes before ending the cooking process.
10. Garnish with raw basil and serve.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full