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| 15 | Gms butter |
| 1 | Onion chopped |
| 2 | Cloves garlic crushed |
| 1 | red pepper chopped |
| 1 gross | courgette finely chopped |
| 3 Esslöffel | herbs fresh, chopped |
| 1 gross | Carrot |
| 30 | Gms parmesan cheese |
| 30 | Gms soft white breadcrumbs |
| 60 | Mls olive oil |
| 2 Esslöffel | Crushed black |
| 60 | Mls red wine |
| 2 Esslöffel | dijon mustard |
| 1000 Gramm | Rump steak about 5cm thick |
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Make the stuffing. Heat the butter in a frying pan over mod. heat. Add the onion, garlic and pepper and cook 1 min. Stir in courgette and carrot; cook 3 mins. More. Finally stir in the herbs. Take off the heat, stir in the breadcrumbs and cheese; allow to cool to room temp.
Insert a knife into the side of the steak, cutting almost, bit not quite through to the other side, to form a pocket. Stuff the vegetable mixture firmly into the pocket; close the opening with string.
Mix the oil, mustard, peppercorns and wine in a bowl. Grill the steak over mod. Hot coals until cooked as desired, basting frequently with the oil mixture and turning every 15 mins.
Ynnuf@Yetti.Wanganui.Gen.Nz
(Doreen Randal)
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