Beef, Olive and Red Onion Canapés | Great British Food Awards

Ingredients

• 225g lean stewing or braising steak such as boneless shin, feather or chuck steak, cut into 1cm cubes
• 1 tsp dried oregano
• Salt and freshly milled black pepper
• 2 tsps sunflower oil
• 1 small red onion, peeled and finely chopped
• 25g smoked back bacon or pancetta cubes, chopped
• 1 garlic clove, peeled and finely chopped
• 2 tsps sun-dried tomato paste
• 1/4 pint red wine or good, hot beef stock
• 1 x 227g can chopped tomatoes
• 15-25g black or green olives, roughly chopped
• 200g filo pastry sheets, thawed if frozen
• 50g butter, melted
• Fresh small oregano leaves, to garnish