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| Ingredients: 15 Gms butter
1 Onion; chopped
2 Cloves garlic; crushed
1 Red pepper; chopped
1 lg Courgette; finely
3 tb Chopped fresh herbs
1 lg Carrot
30 Gms parmesan cheese
30 Gms soft white breadcrumbs
60 Mls olive oil
2 tb Crushed black pepper
60 Mls red wine
2 tb Dijon mustard
1 kg Rump steak about 5cm thick |
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Cooking Instructions: 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 minutes. 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) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive,
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