Recipe detail

Beef Stuffed beef 'olives'

20.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 135 °C

To view the entire table, move the table to the right.

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, cut into 16 paper-thin slices 800 g
pine nuts, lightly toasted 60 g
sultanas 60 g
pecorino romano, grated 120 g
tomato puree 1.5 l
gloves garlic, finely chopped 2 pcs
parsley, finely chopped 10 g
red onion, finely chopped 1 pcs
basil leaves 8 pcs
salt 5 g
pepper 1 g
evoo 60 ml

Directions

1. Lay out the steaks and gently tenderise them with a meat pounder 2. Season the meat and scatter the pine nuts, garlic, parsley and sultanas over the steaks, leaving enough space at the borders 3. Cover with a generous layer of Pecorino cheese 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 evaporates. 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