Cover the turkey breast with cling film and bash with a meat mallet or rolling pin. Spice with salt and pepper. Skin tomatoes, remove cores and cut into small cubes. Chop the basil leaves finely. Mix tomatoe cubes, cheese and basil leaves and season with pepper. Then place the mixture into the middle of the escalopes and roll up like a parcel. Tie carefully with fine thread or secure with a cocktail stick. Heat oil and butter in a casserole pan and fry beef olives on both sides for few minutes. Douse with the stock, reduce the heat and steam them covered for a further approx.10minutes. Lift out meat and keep warm. Add cream to the juices and gently cook until reduced. Season to taste with salt and pepper. Place the beef olives into the casserole and let them sit a little bit. Remember to remove thread before serving.