Savory Mushroom-stuffed Sirloin Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Boneless beef top sirloin,
Cut 2 inches thick,
1 tbsp: Olive oil,
1 cup: Finely chopped mushrooms,
, about 3 ounces
1/4 cup: Minced shallots or scallions,
1 tbsp: Red wine,
1/4 tsp: Each salt, dried thyme and
Black pepper,
Directions:
Heat oil in large heavy non- stick skillet over medium-high heat. Add
mushrooms and shallots; cook 4 to 5 minutes or until vegetables are
tender, stirring occasionally, Add wine and cook until evaporated. Stir in
spices. Remove from heat.
Meanwhile trim excess fat from boneless beef top sirloin steak. To cut
pocket in steak, make horizontal cut through the center, parallel to the
surface of the meat, about 1 inch from each side,
Cut to, but not through, opposite side. Spoon cooled stuffing into pocket,
spreading evenly. Secure opening with wooden picks.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches
from heat. Broil 25 minutes for rare, 30 minutes for medium or to desired
doneness, turning once.
Place on warm serving platter. Let stand 10 to 15 minutes. Remove picks;
carve into one-half- inch slices.
The following recipe was developed by the Texas Beef Industry Courcil.
From: Hammond Times 1/9/92
Source from luhu.jp
mushrooms and shallots; cook 4 to 5 minutes or until vegetables are
tender, stirring occasionally, Add wine and cook until evaporated. Stir in
spices. Remove from heat.
Meanwhile trim excess fat from boneless beef top sirloin steak. To cut
pocket in steak, make horizontal cut through the center, parallel to the
surface of the meat, about 1 inch from each side,
Cut to, but not through, opposite side. Spoon cooled stuffing into pocket,
spreading evenly. Secure opening with wooden picks.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches
from heat. Broil 25 minutes for rare, 30 minutes for medium or to desired
doneness, turning once.
Place on warm serving platter. Let stand 10 to 15 minutes. Remove picks;
carve into one-half- inch slices.
The following recipe was developed by the Texas Beef Industry Courcil.
From: Hammond Times 1/9/92
Source from luhu.jp