Fillets of Beef with Olives
- Rump steak
- Butter
- Pepper
- Salt
- Olives, stoned
- Onions, sliced
- Flour
- Stock
- Sauce
- Spices
Cut a piece of rump steak into slices 3/8 of an inch thick and trim them into shape. Melt plenty of butter in a baking tin. Lay the fillets of beef and let it stand in a warm location for about an hour (or a little more). Sprinkle with pepper and salt. Fry in some very hot butter, turning to let both sides color. Stone some olives and parboil them. Fry some sliced onions to a brown color in butter. Add a little flour and, when the flour is colored, as much stock as you want, sauce, pepper, salt and spices to taste. Let the sauce boil. Strain. Add the stoned olives. Serve when hot with the fillets in a circle around them.
Submitted by Aug 22, 2009
15 min
30 min
45 min