Garlic-mushroom stuffed sirloin

Yield: 8 Servings

Measure Ingredient
3 pounds Beef Top Sirloin Steak (boneless), cut 2" thick
1 tablespoon Olive oil
1 cup Minced fresh mushrooms (approx. 3 oz.)
¼ cup Garlic cloves finely chopped
½ cup Thinly sliced green onions
1 tablespoon Dry red wine
¼ teaspoon Salt
¼ teaspoon Dried thyme leaves
¼ teaspoon Pepper

Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic, and green onions; cook 4 min. or until tender, stirring occasionally.

Add wine and cook until evaporated. Stir in salt, thyme and pepper.

Remove from heat; cool. Make a horizontal cut through center approximately ½ inch from each side, parallel to surface of steak, to form a pocket. Cut to, but not through opposite side. Spoon stuffing into pocket, spreading evenly. Close opening with toothpicks. Roast sirloin in a 350 degree F oven on a rack in a shallow roasting pan for one hour or 20 min. per pound. Remove steak from oven and let stand 10-15 min. covered with foil tent. Remove toothpicks and carve into ½-inch thick slices.

Serving Suggestion: Mashed Potatoes and Glazed Carrots. Serves 8 to 10.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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