| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Top sirloin steaks, cut 2" thick |
| 1 |
tb |
Olive oil |
| 1 |
c |
Mushrooms, finely chopped |
| 1/2 |
c |
Green onions, thinly sliced |
| 1 |
tb |
Red wine |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Pepper |
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 350° 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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