Stuffed beef rolls in a tomato and olive sauce

Method

1. Melt the butter in a frying pan over a medium-low heat. Add the chopped onion and cook gently for 5 minutes, until softened. Add the herbs and cook for another minute. Stir in the breadcrumbs and season.
2. Lay 1 steak on a board and spread with a quarter of the stuffing. Roll up to encase the stuffing and secure in place with a cocktail stick. Repeat with the remaining beef and stuffing.
3. Put the oil in a large saucepan or deep frying pan over a high heat. Brown each stuffed beef roll all over for a few minutes, then remove and set aside.
4. Add the sliced onion and garlic to the pan and cook over a medium heat for 5 minutes, until softened and starting to colour. Return the beef to the pan and pour over the chopped tomatoes. Half-fill the empty can with water and add this as well. Scatter with the olives, bring to the boil and simmer for 20 minutes, stirring occasionally, until cooked through and the sauce has reduced slightly. Garnish with the parsley, season to taste and serve with mashed or boiled potatoes.