1 tbsp olive oil
1 onion, finely chopped
2 rashers smoked bacon, rind and fat removed then cut the bacon into thin strips
200 g closed cap mushrooms, finely chopped
3 stalks fresh thyme, remove and chop leaves
2 tsp ready to use mustard
salt and freshly ground black pepper
2 sirloin steaks, fat removed
284 ml beef stock
50 ml white wine
2 sprigs fresh thyme, remove and chop leaves
1 tsp ready to use mustard
142 ml carton double cream (heavy cream)
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Heat the oil in a medium size saucepan and cook the onion and bacon for a few minutes.
3. Add the mushrooms and allow them to cook slowly until all the liquid they make has been absorbed.
4. Stir in thyme, mustard and seasoning. Put to one side to cool.
5. Place one piece of steak at a time, in between 2 layers of clingfilm and batten out with a meat mallet or rolling pin, until very thin. Cut each piece of steak in half, to give 4 pieces.
6. Divide the mixture between the pieces of steak and roll each up, securing it in place with a cocktail stick.
7. Place on a baking sheet and cook in the oven for approximately 20 minutes.
8. To make the sauce, place the beef stock, wine and thyme in a small saucepan and boil until reduced to a quarter of the original amount.
9. Stir in the mustard and cream and heat through.
10. Cut the beef olives in half at an angle and serve on a bed of mashed potato, which has been flavoured with mustard and wok fried spring greens.
11. Drizzle the sauce around the base of the potato just before serving
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