Ingredients

• 2 tbsp vegetable oil
• for frying
• 1 shallot
• finely chopped
• 2 tbsp chopped mushrooms
• 120g/4½oz beef mince
• 2 tbsp breadcrumbs
• 1 tbsp Dijon mustard
• 2 x 80g/3oz slices silverside or rump beef steak
• 2 onions
• finely chopped
• 1 tbsp plain flour
• 100ml/3½fl oz dark ale
• 250ml/9fl oz beef stock
• 2 tbsp olive oil
• 1 leek
• roughly chopped
• 4 carrots
• peeled and roughly chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat a dash of oil in a pan and fry the shallot and mushrooms until soft
• then leave to cool.
• Mix the fried vegetables with the mince
• breadcrumbs and mustard.
• Shape into two sausages the length of the beef slices
• then roll the beef slice around the mixture. Tie with kitchen string
• and season with salt and pepper.
• Heat a little more oil in a pan and fry until golden-brown all over. Add the onions and cook until they have coloured a little
• then add the flour and beer. Simmer for 5 minutes
• then add the stock. Loosely cover and simmer for 30 minutes.
• Meanwhile
• toss the leeks and carrots in olive oil and roast in the oven for 25-30 minutes.
• Serve the beef olives with the leeks and carrots.