Yield: 1 servings
Measure | Ingredient |
---|---|
6 \N | Shell steaks; with pockets cut |
\N \N | ; for stuffing |
1 pinch | Coarse salt |
\N \N | **FOR THE STUFFING** |
1 teaspoon | Olive oil |
1 teaspoon | Butter |
3 \N | Shallots; minced |
⅓ cup | Chopped ham |
3 mediums | Mushrooms; chopped |
2 tablespoons | Chopped fresh parsley |
1 teaspoon | Dried tarragon |
\N \N | Fresh ground black pepper |
\N \N | *steaks should be well-trimmed 1 to 1 1/2; with pockets cut |
\N \N | ; inch thick, for stuffing |
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.
MC Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.