| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 8 | Servings | |
INGREDIENTS
| 3 | lb | Top sirloin steaks, cut 2" |
| thick | ||
| 1 | T | Olive oil |
| 1 | c | Mushrooms, finely chopped |
| 1/2 | c | Green onions, thinly sliced |
| 1 | T | Red wine |
| 1/4 | t | Salt |
| 1/4 | t | Dried thyme |
| 1/4 | t | Pepper |
| Dec 96 |
INSTRUCTIONS
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 Recipe by: Texas Council of Beef From: Betsy Burtis <[email protected]> Date: Thu, 12 Dec 1996 07:06:02 -0500
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