Hagen’s Beef Olives Recipe – Prahran Market

Ingredients

• 6 thin topside steaks
• caul fat, soaked overnight
• 500ml beef stock
• 300ml red wine
• 1 tablespoon beef dripping
• 8 small golden shallots, peeled, core left on and halved
• 1 bunch baby carrots, cleaned (peeled if desired)
• 2 bay leaf and a few sprigs of thyme
• 1kg butch cream potatoes
• 200g saint david dairy butter
• dash of cream
• rock salt for baking
• STUFFING
• 200g streaky bacon, finely diced
• 300g minced fatty pork
• 1 large brown onion, peeled and finely diced
• 4 garlic clove, minced
• 50g spelt sourdough breadcrumbs
• 1/2 bunch finely chopped sage
• 1/2 bunch chopped parsley
• 1 zest of lemon
• 1/2 teaspoon fresh grated nutmeg
• salt and pepper