1. Lay out the steaks and season with Salt and Pepper. 2. Brush with the mustard and arrange the fillings on one end. The fillings are the Gherkin, Sundried Tomato, Sausage and 1/2 of the Onion all cut into strips to fit the size of the steaks. 3. Roll up the Steaks neatly and secure with a cocktail stick. 4. Brown the Olives in a little oil and set aside. 5. I the same pan fry the Carrot, Leek and other 1/2 of the Onion, which have all been chooped quite small until nicely browned. 6. Add the Tomato Paste and Paprika and keep stirring. Once it has become quite dry add a splash of the stock and deglaze the lovely brown bits from the bottom of the pan. 7. Let the whole thing reduce until dry again and repeat the deglazing. This process will create the depth of the Sauce, the more time you take over it the better it becomes. 8. Finally add all the Stock and return the Olives with the juices to the pan. 9. Cover and simmer quietly for about 1 hour, turning the Olives every now and then. 10. Once the Olives are cooked through take them out and keep warm for a moment while thickening the Sauce. 11. Mix a tbs of flour with some water and stir into the Pan until the sauce thickens. Keep this bubbling and stir until the sauce has a lovely sheen and the flour is cooked out. 12. Then strain through a sieve and return the olives to it. ---------------------------------------------------------------------------
Nutrition
Ingredients
