| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 x ca. 450 g | Beef Top Sirloin Steak (boneless), cut 2" thick |
| 1 Esslöffel | olive oil |
| 1 Tasse | Minced fresh mushrooms (approx. 3 oz.) |
| 1/4 Tasse | Garlic cloves finely chopped |
| 1/2 Tasse | green onions thinly sliced |
| 1 Esslöffel | red wine dry |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | pepper |
|
Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic, and green onions; cook 4 min. Or until tender, stirring occasionally. Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool. Make a horizontal cut through center approximately 1/2 inch from each side, parallel to surface of steak, to form a pocket. Cut to, but not through opposite side. Spoon stuffing into pocket, spreading evenly. Close opening with toothpicks. Roast sirloin in a 350 degree F oven on a rack in a shallow roasting pan for one hour or 20 min. Per pound. Remove steak from oven and let stand 10-15 min. Covered with foil tent. Remove toothpicks and carve into 1/2-inch thick slices.
Serving Suggestion: Mashed Potatoes and Glazed Carrots. Serves 8 to 10.
Council - http://www. Txbeef. Org
|
|
Anmerkungen zum Rezept:
|
