Beef Trinchado

• 15 ml butter
• 15 ml olive oil
• 900 g beef rump or fillet, cubed into 1 inch pieces
• 2 large onions, chopped
• 3 red chillies, chopped or 2 tsps piri-piri spice
• 8 garlic cloves, roughly chopped
• 250 ml rich beef stock
• 375 ml red wine or 1/2 glass of brandy/dry sherry
• 1 bay leaf
• fresh rosemary
• 1tsp cornflour, mixed to a paste with cold water
• 125 ml cream
• salt and freshly ground pepper to taste
• finely grated lemon peel
• 100 g kalamata olives

1. Heat the butter and oil in a heavy-based saucepan and brown the beef cubes to your desired preference. Medium rare is usually best for this dish.
2. Remove from the pan and set aside to rest.
3. Reduce the heat and saute the onions and chillies/piri-piri spice until tender and fragrant.
4. Add the garlic and saute for 1 minute.
5. Add the stock and wine.
6. Bring to boil and stir continually.
7. Add the bay leaf and a few sprigs of fresh rosemary. Add the cornflour paste and simmer until sauce thickens sufficiently to coat the back of a spoon.
8. Return the meat cubes to the pan, add the cream and stir through.
9. Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.

butter, olive oil, onions, red chillies, garlic, beef stock, red wine, bay leaf, fresh rosemary, cornflour, cream, salt, lemon peel, olives

Taken from www.epicurious.com/recipes/member/views/beef-trinchado-50026179 (may not work)