| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 15 | Gms butter | |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; crushed | |
| 1 | Red pepper; chopped | |
| 1 | lg | Courgette; finely chopped |
| 3 | tb | Chopped fresh herbs |
| 1 | lg | Carrot |
| 30 | Gms parmesan cheese | |
| 30 | Gms soft white breadcrumbs | |
| 60 | Mls olive oil | |
| 2 | tb | Crushed black |
| 60 | Mls red wine | |
| 2 | tb | Dijon mustard |
| 1 | kg | Rump steak about 5cm thick |
INSTRUCTIONS
Make the stuffing. Heat the butter in a frying pan over mod. heat. Add the onion, garlic and pepper and cook 1 min. Stir in courgette and carrot; cook 3 mins. more. Finally stir in the herbs. Take off the heat, stir in the breadcrumbs and cheese; allow to cool to room temp. Insert a knife into the side of the steak, cutting almost, bit not quite through to the other side, to form a pocket. Stuff the vegetable mixture firmly into the pocket; close the opening with string. Mix the oil, mustard, peppercorns and wine in a bowl. Grill the steak over mod. hot coals until cooked as desired, basting frequently with the oil mixture and turning every 15 mins. YNNUF@YETTI.WANGANUI.GEN.NZ (DOREEN RANDAL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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