Mushroom and Red Pepper Stuffed Beef Steak

Preparation Time:

0:20 (approx.)

Cooking Time:

0:50 (approx.)

Number of Servings:

Dependant Recipes

Beef Steak Sauce

1 1/4

cup (310 ml)

chopped mushrooms, (white or mixed gourmet)

3/4

cup (190 ml)

chopped roasted red pepper (deli purchase or bottled)

1 1/2

tsp (10 ml)

coarsely ground pepper

egg

1/4

cup (60 ml)

fresh basil chopped or 4 tsp (20 ml) dried basil

1 1/4

cup (310 ml)

fresh coarse bread crumbs

1/4

cup (60 ml)

grated Parmesan cheese

1 1/2

lb (680 g)

grilling steak

Trim fat from one side of steak and from that side cut a deep pocket in steak lengthwise.
Combine bread crumbs, mushrooms, red pepper, basil, and cheese in medium bowl; stir in egg.
Pack stuffing into pocket.
Close the steak opening with toothpicks, and/or string. Pat pepper on top of steak.
Roast in shallow pan at 400 F (200 C) for 40-50 minutes or until internal temperature reaches 130 F (55 C) for rare or 140 F (60C) for medium.
Remove and let stand covered 10-15 minutes.
Add 1/4 cup wine to the pan; place over medium heat and stir to deglaze; then set aside.
Remove toothpicks, etc and cut steak into 1/4 inch (7 mm) slices.
Spoon some sauce on each plate and fan steak slices on top of sauce. Pass any remaining sauce at the table.