Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-Dried Tomatoes
Print Category Sirloin steak Thematic No thematic Source Chef José Trottier Evaluation
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Igredients
- 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.
Cook commentary
4 Servings
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.
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