Succulent and delicious, Beef with Olives is cooked on top of the stove in a frying-pan. The cooking time depends entirely on how you like your beef done. For rare beef, cook the meat for
30 minutes. For medium-rare, extend the cooking time by
15 minutes, making the overall cooking time
45 minutes. For medium well-done, cook the meat for
1 hour. Serve the beef with creamed potatoes and a crisp green salad.
12 oz. green olives, stoned
1 tablespoon butter
1 tablespoon olive oil
3 lb. sirloin steak, in one piece
2 teaspoon salt
1 teaspoon black pepper
If the olives are very salty, place them in a small bowl and cover them with boiling water. Leave them for 5 minutes, drain and set aside.
Heat the butter and oil in a large frying-pan. When the mixture is very hot, add the meat. Lower the heat to moderate and brown the meat for 7 minutes on each side. The meat should lie fat side down for the rest of the cooking. Add the olives, salt and pepper. Cover the pan with a lid or with aluminium foil, lower the heat and cook for 15 minutes if you want the meat to be rare. If longer cooking is required, add the olives only for the last 15 minutes of cooking. Cut the steak into thick diagonal slices and serve immediately.