| 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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