Beef 'Olives' with Secret Stilton Stuffing with Stir-Fried Brussels Sprouts

Tender beef with a surprise Stilton stuffing makes a mouth-watering main course from Lotte Duncan
By Lotte Duncan
Beef 'Olives' with Secret Stilton Stuffing with Stir-Fried Brussels Sprouts
  • Rating:
  • Serves: 4
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 4 thin slices of topside of beef
  • salt, and freshly ground black pepper
  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • 50 g hazelnuts, skinned and chopped
  • 1 stick of celery, chopped
  • 50 g white breadcrumbs
  • 1 tbsp parsley, chopped
  • 1 egg, beaten
  • 50 g stilton cheese
  • 1 tbsp plain flour
  • 150 ml red wine
  • 150 ml beef stock
  • 1 bay leaf
  • 1 clove

For the mashed potatoes with butter beans:

  • 500g old potatoes, peeled and evenly diced
  • 50 g butter
  • 2 tbsp parsley, chopped
  • 400 g tinned butter beans, drained
  • salt, and freshly ground black pepper

For the stir-fried brussel sprouts with beetroot:

  • 1 tbsp olive oil
  • 500 g brussels sprouts, halved
  • 1 large (or 2 small) beetroot, scrubbed and grated
  • 30 g butter


1. Set the oven to 180°C/gas 4. Bash the beef slices out between two layers of cling film until thin, taking care not to create any splits in the meat. Season lightly.

2. Heat one tablespoon of the oil in a pan and fry the onion gently until soft. Add the hazelnuts and celery and continue to fry until lightly browned.

3. Spoon into a bowl and then add the breadcrumbs and parsley and mix with the egg. Divide the mixture into four and roll each portion of the stuffing in your hand. Poke one quarter of the Stilton inside. Make sure the cheese is completely covered with the stuffing. Repeat with the remaining portions. Lay a portion on each of the four pieces of meat and then roll them up and secure with wooden cocktail sticks.

4. Heat the remaining olive oil in a frying pan and cook the olives until browned and then transfer them to a casserole dish.

5. Stir the flour into the pan and then add the wine and stock. Bring up to the boil, add the clove and bay leaf and pour over the olives. Cover and cook for 1 hour until tender.

6. In the meantime, cook the potatoes until tender and then drain and mash. Add the butter and parsley. Stir the butter beans in and season with salt and pepper. The beans should retain their shape a little.

7. For the brussels sprouts, heat a wok or large frying pan and add the olive oil. Toss in the brussels sprouts. Stir-fry for 2 minutes until beginning to soften. Add the grated beetroot, season with salt and freshly ground black pepper and add the butter.

8. Allow the cooked olives to rest for 10 minutes, and then remove the cocktail sticks. Serve immediately with mashed potatoes and brussel sprouts.

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