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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 New York Sirloin
Stuffing:
2 oz Gorgonzola Cheese, crumbled
1 tbsp garlic, grated
1 tbsp shallots, peeled and grated
Black pepper, to taste
Mushroom Sauce:
2 oz Fresh Sliced Mushrooms
2 oz Port Wine
1 tbsp garlic, grated
1 tsp salt
1 tbsp vegetable oil
Using a sharp knife, cut sirloin lengthwise, but do not cut all the way through to the other side. Just cut enough to make a small pocket in the sirloin.
In a small mixing bowl, combine all ingredients for stuffing and stir until well mixed. Put stuffing into pocket you made in the sirloin. Grill sirloin until desired doneness (i.e. rare, med. rare, etc.). Once the steak is cooked, set aside and let it rest while making sauce.
Sauce: In a small frying pan, heat oil over medium heat. Add mushrooms and saute until tender. Add garlic and saute a little bit longer. Add wine and simmer until wine is reduced to half its liquid. (When deciding if the wine is reduced enough, the key is that the bubbles from the wine will be larger than they were when you first added the wine.) Top steak with sauce before serving.
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GORGONZOLA STUFFED SIRLOIN WITH PORT WINE MUSHROOM SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 New York Sirloin
Stuffing:
2 oz Gorgonzola Cheese, crumbled
1 tbsp garlic, grated
1 tbsp shallots, peeled and grated
Black pepper, to taste
Mushroom Sauce:
2 oz Fresh Sliced Mushrooms
2 oz Port Wine
1 tbsp garlic, grated
1 tsp salt
1 tbsp vegetable oil
Using a sharp knife, cut sirloin lengthwise, but do not cut all the way through to the other side. Just cut enough to make a small pocket in the sirloin.
In a small mixing bowl, combine all ingredients for stuffing and stir until well mixed. Put stuffing into pocket you made in the sirloin. Grill sirloin until desired doneness (i.e. rare, med. rare, etc.). Once the steak is cooked, set aside and let it rest while making sauce.
Sauce: In a small frying pan, heat oil over medium heat. Add mushrooms and saute until tender. Add garlic and saute a little bit longer. Add wine and simmer until wine is reduced to half its liquid. (When deciding if the wine is reduced enough, the key is that the bubbles from the wine will be larger than they were when you first added the wine.) Top steak with sauce before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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