French stuffed shell steaks

Yield: 1 servings

Measure Ingredient
6 \N Shell steaks; with pockets cut
\N \N ; for stuffing
1 pinch Coarse salt
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.

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