Preheat the oven to 180c/350f/Mk4.
Trim the slices of beef and season lightly. Heat the oil in a pan and fry the onion gently until soft. Add the hazelnuts and celery and continue to fry until lightly browned.
Spoon into a bowl and then add the breadcrumbs and parsley and mix with the egg. Divide into four. Roll each portion of the stuffing in your hand and then poke a ¼ of the stilton inside. Make sure it is completely covered with the stuffing and then lay on a slice of meat.
Roll up and secure with wooden cocktail sticks. Heat some more oil up in the pan and brown each olive. Transfer to a casserole dish. Stir the flour into the remaining oil and then add the wine and stock. Bring up to the boil, add the clove and bayleaf and pour over the olives. Cover and cook for 1 hour until tender.
Once cooked, leave the meat for a couple of minutes to rest, then remove the cocktail sticks.
Serve with the mashed potatoes and brussel sprouts.
For the mash potatoes:
Cook the potatoes until tender then drain and mash. Add the butter and parsley. Stir the butter beans in and season with salt and pepper. You don’t want the beans to be too mushy.
For the sprouts:
Heat a wok or large frying pan with 1 tablespoon of olive oil and toss in the Brussels sprouts. Cook and stir for 2 minutes until beginning to soften. Add the grated beetroot , seasoning and a knob of butter. Stir well and serve immediately.
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