Shelly's Recipe

MUSHROOM STUFFED PROTERHOUSE STEAKS

Category: Steaks - Beef

1 (8 oz) pkg sliced mushrooms
2 tbsp sun-dried tomatoes, chopped
2 tbsp oil from sun-dried tomatoes
1/4 cup parsley
1 tsp chopped fresh rosemary
1 (2 lb) beef porterhouse steak, cut 1 1/4 inch thick

Preheat broiler. In a large skillet, cook mushrooms in oil until browned and all liquid is evaporated. Stir in tomatoes, parsley and rosemary.

Meanwhile, make a pocket in the side of the larger section of the meat. Place steak flat on a cutting board. Using a sharp knife make a 4 inch long slit lengthwise in the side of the mead cutting almost to the bone.

Place the steak on the broiler pan rack and spoon the mushroom mixture into the pocket, reserving a little of the mixture for garnish. Sprinkle with pepper to taste. Broil 4-5 inch away from heat, 16-20 minutes for medium doneness. Turning after 8 minutes.