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1
Lay out the steaks and season with Salt and Pepper.
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2
Brush with the mustard and arrange the fillings on one end.
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3
The fillings are the Gherkin, Sundried Tomato, Sausage and 1/2 of the Onion all cut into strips to fit the size of the steaks.
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4
Roll up the Steaks neatly and secure with a cocktail stick.
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5
Brown the Olives in a little oil and set aside.
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6
I the same pan fry the Carrot, Leek and other 1/2 of the Onion, which have all been chooped quite small until nicely browned.
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7
Add the Tomato Paste and Paprika and keep stirring.
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8
Once it has become quite dry add a splash of the stock and deglaze the lovely brown bits from the bottom of the pan.
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9
Let the whole thing reduce until dry again and repeat the deglazing.
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10
This process will create the depth of the Sauce, the more time you take over it the better it becomes.
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11
Finally add all the Stock and return the Olives with the juices to the pan.
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12
Cover and simmer quietly for about 1 hour, turning the Olives every now and then.
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13
Once the Olives are cooked through take them out and keep warm for a moment while thickening the Sauce.
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14
Mix a tbs of flour with some water and stir into the Pan until the sauce thickens.
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15
Keep this bubbling and stir until the sauce has a lovely sheen and the flour is cooked out.
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16
Then strain through a sieve and return the olives to it.
