Ingredients:

• 500g fillet of beef
• 11/4l beef stock (instant)
• 100g small, firm mushrooms
• 80g green olives, stoned
• 1 small red pepper
• 1 clove of garlic
• 1 tbsp. olive oil
• Salt
• Pepper (ground)
• 1/8l sherry (medium dry)
• 6 leaves gelatine or 10g powdered gelatine

Method:
Simmer the fillet of beef in the stock on a low heat for 25 minutes. Remove the meat from the stock and wrap in foil. Clean the mushrooms and cut into thin slices. Chop or slice the olives, wash the pepper, remove the seeds and dice it. Peel the garlic and chop finely. Heat the oil in a frying pan and soften the garlic, pepper and mushrooms in it. Add the olives and 2 tablespoons of water and steam the vegetables for another 10 minutes. Season with salt and pepper. Cut the fillet of beef into very thin slices. Measure out ¼ of the stock and boil with the sherry. Dissolve the soaked gelatine in it.  Line a loaf tin (1 1/2l) with smooth cling film to over the edges. Place alternating layers of vegetables and meat in it. Pour the sherry stock over it. Leave to cool and put in a cool place for 2 hours. Turn out, cut into slices and serve with Grissini (bread sticks), olives and wine.

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