French stuffed shell steaks
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Shell steaks; with pockets cut | |
| ; for stuffing | ||
| 1 | pinch | Coarse salt |
| **FOR THE STUFFING** | ||
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Butter |
| 3 | Shallots; minced | |
| ⅓ | cup | Chopped ham |
| 3 | mediums | Mushrooms; chopped |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Dried tarragon |
| Fresh ground black pepper | ||
| *steaks should be well-trimmed 1 to 1 1/2; with pockets cut | ||
| ; inch thick, for stuffing | ||
Directions
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.
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