3 lb Top sirloin steaks, cut 2" thick
1 tbsp Olive oil
1 cup Mushrooms, finely chopped
1/2 cup Green onions, thinly sliced
1 tbsp Red wine
1/4 tsp Salt
1/4 tsp Dried thyme
1/4 tsp Pepper
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Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic, and green onions; cook 4 min. or until tender, stirring occasionally. Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool.
Make a horizontal cut through center approximately 1/2 inch from each side, parallel to surface of steak, to form a pocket. Cut to, but not through opposite side. Spoon stuffing into pocket, spreading evenly. Close opening with toothpicks. Roast sirloin in a 350ø oven on a rack in a shallow roasting pan for one hour or 20 min. per pound. Remove steak from oven and let stand 10-15 min. covered with foil tent. Remove toothpicks and carve into 1/2-inch thick slices. Posted to EAT-L Digest 11 Dec 96
Recipe by: Texas Council of Beef
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Date: Thu, 12 Dec 1996 07:06:02 -0500
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