Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-Dried Tomatoes
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 22 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef José Trottier |
Recipe ingredients
- 5 oz-4 (150 g-4) Red Grill Angus sirloin steaks
- Stuffing
- 1/4 cup (60 mL) butter*
- 1/4 cup (60 mL) Irresistibles* extra virgin oil
- 1/2 cup (125 mL) Portobella sliced mushrooms
- 2 Tbsp. (30 mL) French chopped shallots
- 2 clove garlic, minced
- 4 dried tomato
- 3 Tbsp. (45 mL) red wine
- Irresistibles* sea salt to taste
- Black pepper mill to taste
Preparation
Preheat the oven to 350°F (180°C).
In a frying pan, sear the sirloin steaks in the butter, cooking 2 minutes per side.
Transfer to an oven-proof dish and allow to cool.
Sauté the mushrooms, shallots, garlic and tomatoes in the oil.
Pour in the red wine and reduce completely. Season.
Cut the steaks to make a pouch and garnish with the stuffing.
Bake in the oven for 5 to 8 minutes.
Suggestion
By letting the seared meat cool before cutting a pouch, most of the juices will stay in the meat.
Accompaniments: polenta with Romano cheese and stuffed zucchini.
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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