Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sirloin cut 1/8\" x 2\" pieces |
| ¼ teaspoon | Freshly ground pepper |
| 2 tablespoons | Canola oil; separated |
| 2 \N | Garlic cloves; crushed |
| 1 \N | Roma tomato; thinly sliced |
| 6 ounces | Fresh mushrooms, sliced |
| 2 \N | Scallions; thinly sliced |
| 1 small | Green, red or yellow pepper seeded & julienne sliced |
| ¼ cup | Beef bouillon |
| 3 tablespoons | Dry Madeira wine |
| 4 ounces | Roquefort cheese, separated |
| 2 tablespoons | Unsalted butter |
| 1 tablespoon | Fresh parsley, chopped |
| 1 \N | 12\" thick pizza shell* |
* (can use ready-to-eat shell like "Boboli") This was the winning recipe of the Texas Beef Cook-Off.
Combine pepper and 1 tablespoon canola oil. Pour over sirloin and set aside. Heat remaining oil in heavy skillet and brown crushed garlic; remove. Sear meat and vegetables in garlic-flavored oil. Remove and reserve. Deglaze skillet with bouillon and madeira, reduce to approximately 4 tablespoons or until thick and remove from heat.
Return meat and vegetables to liquid; combine and allow to soak. Beat 2 ounces Roquefort cheese and buter in small bowl until smooth.
Spread over pizza shell. Spoon meat and vegetable mixture over bottom of pizza and top with remaining 2 ounces cheese and parsley. Bake according to pizza shell instructions.
Preparation time; 1 hour including marinating Cooking time: 10 minutes.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --