Yield: 4 Servings
|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 --