Angus Top Sirloin Beef stuffed with Portabella and Dried Tomatoes

Angus Top Sirloin Beef stuffed with Portabella and Dried Tomatoes
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 0:22 Total Time

Ingredients

Add all
  • 4 X 5 oz
    (4 X 150 g)

    top sirloin beef

  • 1/4 cup
    (60 mL)

    butter

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    portabella mushrooms, sliced

  • 2 Tbsp.
    (30 mL)

    french shallots, chopped

  • 2

    garlic cloves, chopped

  • 4

    dried tomatoes

  • 3 Tbsp.
    (45 mL)

    red wine

  • sea salt and ground black pepper to taste

Preparation

Preheat the oven to 350° F (180° C). In a frying pan, sear the top sirloin steaks in butter 2 minutes each side.

Set aside in an ovenware dish.

Brown the mushrooms, shallots, garlic and tomatoes in oil.

Sprinkle with red wine and let reduce until dry. Season.

Slit the steaks open sideways and garnish them with the mixture.

Cook in the over 8 to 12 minutes.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007