Ingredients
15 ml butter
15 ml olive oil
900 g beef rump or fillet, cubed into 1 inch pieces
2 large onions, chopped
3 red chillies, chopped or 2 tsps piri-piri spice
8 garlic cloves, roughly chopped
250 ml rich beef stock
375 ml red wine or 1/2 glass of brandy/dry sherry
1 bay leaf
fresh rosemary
1tsp cornflour, mixed to a paste with cold water
125 ml cream
salt and freshly ground pepper to taste
finely grated lemon peel
100 g kalamata olives
Preparation
Heat the butter and oil in a heavy-based saucepan and brown the beef cubes to your desired preference. Medium rare is usually best for this dish. Remove from the pan and set aside to rest. Reduce the heat and sauté the onions and chillies/piri-piri spice until tender and fragrant. Add the garlic and sauté for 1 minute. Add the stock and wine. Bring to boil and stir continually. Add the bay leaf and a few sprigs of fresh rosemary. Add the cornflour paste and simmer until sauce thickens sufficiently to coat the back of a spoon. Return the meat cubes to the pan, add the cream and stir through. Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.
