This is the one that DH uses, we got the recipe off Taste.com.au (the best recipe website btw).

Ingredients (serves 4)

• 1 1/2 cups fresh white breadcrumbs
• 1/2 cup semi-dried tomatoes, roughly chopped
• 1/2 cup grated parmesan cheese
• 1/4 cup basil leaves, finely shredded
• 2 tablespoons toasted pine nuts
• 1 egg, beaten
• 4 thin (220g each) topside steaks
• 2 tablespoons olive oil
• 2 cups beef stock

1. Combine breadcrumbs, semi-dried tomato, parmesan, basil, pine nuts, egg and salt and pepper in a bowl.
2. Cut each steak in half crossways. Place a piece of steak between 2 sheets plastic wrap. Using a meat mallet, pound until very thin. Spoon 2 tablespoonfuls bread mixture onto one end of steak. Fold in sides and roll up. Secure with toothpicks. Repeat with remaining steaks and bread mixture.
3. Heat oil in a large frying pan over medium-high heat. Cook beef olives, in batches, for 2 to 3 minutes or until browned. Transfer to a plate.
4. Pour stock into pan. Bring to the boil. Return beef olives to pan. Reduce heat to medium-low. Simmer, turning occasionally, for 10 minutes or until cooked through. Transfer beef to a plate. Cover with foil.
5. Increase heat to high. Simmer sauce for 5 minutes or until thickened slightly. Remove toothpicks. Place beef olives on plates. Spoon over sauce and serve with steamed vegetables, if desired.