Garlic-mushroom stuffed sirloin
8 Servings
Ingredients
| Quantity | 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 |
Directions
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 --