Barbecued beef stuffed w/herbed vegetabl
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Gms butter | |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; crushed | |
| 1 | Red pepper; chopped | |
| 1 | large | Courgette; finely chopped |
| 3 | tablespoons | Chopped fresh herbs |
| 1 | large | Carrot |
| 30 | Gms parmesan cheese | |
| 30 | Gms soft white breadcrumbs | |
| 60 | Mls olive oil | |
| 2 | tablespoons | Crushed black |
| 60 | Mls red wine | |
| 2 | tablespoons | Dijon mustard |
| 1 | kilograms | Rump steak about 5cm thick |
Directions
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@...
(DOREEN RANDAL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .