125ml grated parmesan cheese
30ml toasted cashew nuts, roughly chopped
8 beef minute steaks
500ml boiling water
125ml marinated sundried tomatoes, roughly chopped
60ml basil leaves, finely shredded
1 egg, beaten
30ml olive oil
1 KNORR Beef Stock Cube
Combine breadcrumbs, sundried tomato, parmesan, basil, cashew nuts, egg and salt and pepper in a bowl
Spoon 2 tablespoonfuls of the bread mixture onto one end of steak
Fold in sides and roll up
Secure with toothpicks
Repeat with remaining steaks and bread mixture
Heat oil in a large frying pan over medium-high heat
Cook beef olives, in batches, for 2 to 3 minutes or until browned
Transfer to a plate
Pour stock into pan and bring to the boil
Return beef olives to the pan and reduce heat to medium-low
Simmer, turning occasionally, for 10 minutes or until cooked through
Transfer beef to a plate
Cover with foil
Increase heat to high
Simmer sauce for 5 minutes or until thickened slightly (add a splash of wine, if you like)
Remove toothpicks
Place beef olives on plates
Spoon over sauce and serve with steamed vegetables, if desired
