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Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-Dried Tomatoes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/haut-surlonge-bœuf-farci-portobella-tomates-sechees-5177.jpg
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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.
4
Chef José Trottier
4
5
5
2
4 x 5 oz (4 x 150 g) sirloin steaks
Beef Top Sirloin Steaks Stuffed with Portabella Mushrooms and Sun-Dried Tomatoes
-
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Gluten-free
4
servings
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME
Ingredients
-
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
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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
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
