Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-Dried Tomatoes

Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-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)

    sirloin steaks

  • stuffing

  • 1/4 cup
    (60 mL)

    butter

  • 1/4 cup
    (60 mL)

    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

  • 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.

Source: Chef José Trottier

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