Blue Cheese-Stuffed Sirloin Steaks with Mushroom Wine Sauce
Ingredients
- 4 4 ounce 1“ thick boneless sirloin steaks trimmed and butterflied
- 1 tsp cracked mixed peppercorns
- 1/4 cup crumbled blue cheese
- 4 slices bacon
- 1 tbs butter
- 1/2 tsp minced garlic
- 1 8 ounce package sliced fresh mushrooms
- 1 cup beef broth
- 1/3 cup red wine
Instructions
- 1. Place butterflied steaks, one at a time, inside a large resealable plastic bag. Using a meat mallet or rolling pin, pound steaks to about 1/4“ thickness
- 2. Remove steaks from bag, and sprinkle each with 1/4 tsp cracked pepper. Place 1 tbs blue cheese on one half of each steak. Fold other half of steak over blue cheese, and wrap 1 slice bacon around cut side of each steak. Secure cut ends closed with a wooden pick.
- 3. In a large nonstick skillet, melt butter over medium-high heat. Add garlic, and cook, stirring constantly, for 1 min. Add steaks, and cook for 4 min per side or until desired degree of doneness. Transfer steaks to a serving platter, and keep warm. Remove wooden picks before serving.
- 4. To skillet, add mushrooms, and cook for 5 min. Add broth and wine, stirring to scrape browned bits from bottom of pan. Cook, stirring occasionally, for 5 min or until mixture reduces by half. Pour mushroom sauce over steaks
