| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Lifetime tv, Life2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Shell steaks; with pockets cut |
|
|
; for stuffing |
| 1 |
pn |
Coarse salt |
|
|
**FOR THE STUFFING** |
| 1 |
ts |
Olive oil |
| 1 |
ts |
Butter |
| 3 |
|
Shallots; minced |
| 1/3 |
c |
Chopped ham |
| 3 |
md |
Mushrooms; chopped |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dried tarragon |
|
|
Fresh ground black pepper |
|
|
*steaks should be well-trimmed 1 to 1 1/2; with pockets cut |
|
|
; inch thick, for stuffing |
INSTRUCTIONS
1. To prepare the stuffing, heat the oil and butter in a nonstick skillet.
Cook the shallots over medium-high heat until soft, 3 to 4 minutes. Add the
ham and the mushrooms. Cook, stirring frequently, for 1 to 2 minutes. When
the liquid has evaporated, add the parsley, tarragon, and pepper to taste.
Allow the stuffing to cool.
2. Put a teaspoon or two of the stuffing into the pocket of each steak and
press the edges together to seal. Season the steaks with additional pepper.
3. Heat a cast-iron skillet and sprinkle lightly with salt (or film a
nonstick skillet with oil). Saut. the steaks over high heat for 4 to 5
minutes on each side for medium rare, or until done to your taste.
Copyright credit: 1996 by Janeen Sarlin and Diane Porter © 1997 Lifetime
Entertainment Services. All rights reserved.
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