Stuffed Steak Recipe

Stuffed Steak Recipes

Ingredients :

2.5lb top round steak cut 1.5 inches (3.75cm) thick

1 tsp salt


3 tbsp butter or cooking oil

2 large onions, chopped

1 clove garlic, minced

1/2lb fresh mushrooms, chopped

1/2 tsp dried leaf tarragon

4 egg yolks

1 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1/2lb ready-to serve or leftover cooked ham

Method :

Have butcher split the steak nearly in half horizontally to make a thin piece of meat twice the size of the original steak, or do it yourself with a very sharp knife. (This is called butterflied steak.) Pound along the centre of the steak where it is slightly thicker with the edge of heavy plate to make it as thin as the rest of the meat. Lay the steak open on a counter top. Sprinkle with salt and freshly ground pepper. Heat butter or oil in large heavy skillet. Add onions and garlic and cook gently until onions are limp, stirring. Add mushrooms and cook over high heat about 2 minutes. Remove from heat and sprinkle in tarragon.

Beat egg yolks 2 minutes at high speed on the mixer. Stir in bread crumbs and cheese. Add onion-mushrooms mixture and blend lightly. Spread the butterflied steak with the onion-mushroom mixture and lay the ham strips on top of it close together and parallel to the shorter sides of the piece of meat. Roll the meat up from one of the short sides and tie it securely in several places down the length of the roll.

Heat oven to 425F (220C). Put the roll in a shallow baking pan and bake for 15 minutes at 425F (220C). Reduce oven temperature to 375F (190C) and continue baking 30 minutes longer for medium rare. Cool and then chill well. Slice thin to serve.

Serves 8-10

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