Stuffed Beef with Pickles and Olives

Name: Stuffed Beef with Pickles and Olives
Yield: 6
Ingredients: 400g tender beef cut into a thick steak with a 'pocket to stuff'; Salt and black pepper to taste; 3 tablespoons chopped parsley; 4 tablespoons chopped pickles; 3 tablespoons chopped olives; 1 small onion, finely chopped (40g); 1/2 cup white wine

1
400g tender beef cut into a thick steak with a 'pocket to stuff'
2
Salt and black pepper to taste
3
3 tablespoons chopped parsley
4
4 tablespoons chopped pickles
5
3 tablespoons chopped olives
6
1 small onion, finely chopped (40g)
7
1/2 cup white wine

Ingredients

1
400g tender beef cut into a thick steak with a 'pocket to stuff'
2
Salt and black pepper to taste
3
3 tablespoons chopped parsley
4
4 tablespoons chopped pickles
5
3 tablespoons chopped olives
6
1 small onion, finely chopped (40g)
7
1/2 cup white wine

Directions

1
Season the beef with salt and black pepper to taste
2
Stuff it with the remaining ingredients, except for the white wine
3
Close the opening of the pocket with twine and let the beef marinate in the white wine for 1 hour or so, turning it occasionally
4
Transfer the beef and marinade to a baking dish and cover with aluminum foil
5
Bake in a preheated oven (200°C) for about 50 minutes or until cooked through
6
Uncover and bake for a few more minutes to brown
7
Serve 6 slices.