Beef Olives – stuffed with black pudding in a red wine and wild mushroom sauce

By Paul Norman

Deep, dark and delicious.

Method

Sweat off finely chopped onion allow to cool, mix with sausage meat, diced black pudding, breadrumbs, egg and seasoning and make into a stuffing.
 

Flatten out beef into an oblong, approximately 15cm x 8cm (ask butcher to flatten beef).
 

Pipe stuffing onto beef and roll into a tube. Cut in half approximately 5-7cm long tubes and tie each tube with string at each end.
 

Seal off the meat in oil and butter in an ovenproof casserole until golden brown then remove.
 

Fry off gently the roughly cut vegetables, you may need to add more butter. Add the red wine and brown stock bouquet garni and bring to the boil, place beef back in. Place on tight-fitting lid and braise in the oven for 1 and-a-half to 2 hours (Reg. 3-4: 300-400F).
 

When cooked, remove beef and keep hot (remove string before serving), reduce down liquor, add gravy to thicken, season and strain. Meanwhile, fry off washed, trimmed wild mushrooms in butter, place sauce on top of beef and garnish with wild mushrooms and chopped parsley.