Beef Pockets Stuffed With Mushrooms
SERVES 4
4 thick-cut steaks, each weighing 175 g (6 oz)
salt and pepper
15 g (1/2 oz) butter
175 g (6 oz) mushrooms, finely chopped
1 garlic clove, skinned and crushed
1 large onion, skinned and finely chopped
15 ml (1 tbsp) chopped fresh parsley
15 ml (1 tbsp) ginger wine
15 ml (1 tbsp) fresh wholemeal breadcrumbs
15 ml (1 tbsp) fresh double cream
1. Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
2. Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
3. Add the parsley, ginger wine, breadcrumbs and cream. Mix together well.
4. Generously fill each pocket of the steaks with the stuffing.
5. Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste.
6. Serve at once with new potatoes and broccoli.
