Mediterranean stuffed beef

A tasty tomato sauce and filling adds colour and flavour to beef in Simon Rimmer's simple Mediterranean recipe
By Simon Rimmer
Mediterranean stuffed beef
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 rump steaks, trimmed and each weighing 150g
  • 1 pinches black pepper
  • 100 g tinned anchovy fillets
  • 100 g pitted green olives
  • 75 g sun-dried tomatoes, in olive oil
  • 1 clove garlic, peeled
  • 75 g parsley

For the sauce

  • 2 tbsp olive oil
  • 1 onions, finely chopped
  • 1 clove garlic, chopped
  • 750 g tomatoes, skinned and deseeded
  • 50 g parsley, roughly chopped


1. Place the steak between layers of cling film and beat out until about 1cm thick. Season well with salt and freshly ground pepper.2. Finely chop the anchovy fillets, green olives, sun-dried tomatoes, garlic and parsley and mix together. Alternatively you can pulse these ingredients to a rough paste in a food processor. 3. Lay a spoonful of the paste over each beef steak and roll up over the filling. Secure each steak with a cocktail stick. Place in a lightly oiled baking dish. 4. Preheat the oven to 200C/gas 6. Heat 30ml of olive oil in a frying pan. Add the onion and gently fry until soft, without allowing the onion to colour. Add the garlic, tomatoes, parsley and remaining olive oil and cook briefly. 5. Spoon the tomato sauce over the beef. Bake the beef in the oven for 10 minutes, until just cooked through. Serve at once.

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