Serves 4
4 x 175 g (6 oz) rump or fillet steaks, cut about 1.5 cm (3/4 inch) thick
4 oz (100 g) mushrooms, diced
1 green pepper, cored, seeded and diced
5 tomatoes, diced
2 tbsp (25 g) 1 oz butter
1 garlic clove, crushed
2 small onions, thinly sliced
300 (1/2 pint) red wine
8 oz (225 g) canned tomatoes
salt and pepper
1. Make a cut in each steak, not all the way through, then open it like a book and beat with a rolling pin or steak mallet to flatten it.
2. Mix together the mushrooms, green pepper and diced tomatoes.
3. Put 1 to 2 tablespoons of the vegetables on one half of each steak and reshape them. Secure with wooden cocktail sticks.
4. Melt the butter in a frying pan and fry the garlic and onions until softened.
5. Add the steak parcels to the pan and brown quickly on both sides.
6. Transfer the steaks and pan juices to a casserole.
7. Put the wine, canned tomatoes, salt and pepper in the pan and bring to the boil.
8. Pour this over the steaks and add any remaining vegetable mixture.
9. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
10. Remove the cocktail sticks before serving.
