Blackened beef olives served with roasted cauliflower puree and black berry demi-glace


Serves 4

Chef Mariza de Jager


For the stuffing:

  • 150g smoked bacon, finely diced
  • 150g minced pork
  • 250g mushrooms, chopped
  • 1 small onion, peeled and finely diced
  • 1 garlic clove, peeled and crushed
  • 50g fresh breadcrumbs
  • 2 Tbsp finely chopped parsley
  • pinch of freshly grated nutmeg
  • salt and freshly ground black pepper

For the beef olives:

  • 4 topside steaks, seasoned and dusted with flour
  • 1 Tbsp olive oil
  • 2 onions, peeled and sliced
  • 4–5 large carrots, peeled and grated
  • 300ml beef stock
  • 1 cup Duke Pinotage
  • 2 heads cauliflower
  • 100g butter
  • salt and pepper


  1. Mix all the stuffing ingredients in a bowl until well combined. Place stuffing onto each steak. Roll up to make large hearty parcels and secure with wooden skewers or string to hold the stuffing in.
  2. To cook, heat the oil in a cooking pot over a medium heat and brown the beef olives.
  3. Once done, fry the onions and carrots until well coloured, then add the beef stock and wine.
  4. Cook gently, either on the hob or in the oven (preheated to 1700C), for 2½ – 3 hours until tender and giving.
  5. Roughly cut up cauliflower. Place on oven tray, with a good sprinkle of salt, pepper and dot with butter.
  6. Roast in oven until brown and tender. Blend until smooth.

Serve hot beef olives with creamy cauliflower mash and a glass of DUKE Pinotage.