Beef olive

Ingredients required:

• 333g Rump,
• 20ml Oil,
• 30g Butter,
• 200g Mushrooms,
• 1 Whole Green pepper,
• 1 Whole Onion.

Equipment needed:

1. Mixing bowls,
2. Boning knife,
3. Chef's knife,
4. Red cutting board,
5. Green cutting board,
6. Brown cutting board,
7. Pan,
8. Basting spoon,
9. Palet knife,
10. Meet malet,
11. Toothpicks.

Methods needed to prepare recipe:

1. On a red chopping board, placed on a damp cloth on your working station, cut your rump into minute steak slices. Hit your meat with your meat mallet and store in a mixing bowl. Wrap it with plastic wrap.
2. In a basin with warm water and soap wash your red chopping board and place it back on the board rack.
3. On a green chopping board bruinose your green pepper, onion and mushroom and mix together in a mixing bowl.
4. Wash your green chopping board in the same water as your red chopping water and place it back on the chopping board rack.
5. On the red chopping board place a couple of mini steaks and spoon a spoonful of vegetables onto one side of the mini steaks, roll them up and put toothpicks in them to seal them when you shallow fry the mini steaks.
6. Light the gas stove (1 plate) and put a pan with a bit of oil in.
7. Shallow fry your beef olive until cooked.
8. On the brown chopping board, remove the toothpicks.