Recipe detail

Beef Stuffed beef 'olives'

20.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 135 °C

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50 %
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uncover the lid

50 %
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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


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