6 large and long beef tenderloin steaks
200g of beef suet
200g of sausage, rind removed and finely chopped
1 beaten egg
2 crushed cloves of garlic
1/4 cup of fresh parsley, chopped
2 soup spoons of olive oil
3 sliced onions
5 whole cloves of garlic
4 diced tomatoes
1 quart of white wine
100g of black olives, pitted and finely chopped
Salt, black pepper, and thyme to taste
6 large and long beef tenderloin steaks
200g of beef suet
200g of sausage, rind removed and finely chopped
1 beaten egg
2 crushed cloves of garlic
1/4 cup of fresh parsley, chopped
2 soup spoons of olive oil
3 sliced onions
5 whole cloves of garlic
4 diced tomatoes
1 quart of white wine
100g of black olives, pitted and finely chopped
Salt, black pepper, and thyme to taste
Mix the beef suet and sausage
Add the beaten egg, crushed garlic, and parsley
Season with salt and black pepper
Spread this mixture onto each steak and roll up like a roulade
Secure with toothpicks and brown the meat rolls in olive oil
Set aside
In the same pan, sauté the onions and whole cloves of garlic
Add the wine, let it simmer, and add the tomatoes and thyme
Adjust the seasoning and return the beef to the pan
Cover and cook on low heat for 30 minutes
Add the black olives and cook for an additional 10 minutes.
