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  Rump steaks/Fillet steaks 24 Ounce, cut about 1.5 cm/ 3/4 inch thick (4 steaks 175 g/6 oz each)
  Mushrooms 4 Ounce, diced (100 g)
  Green pepper 1 , cored, seeded and diced
  Tomatoes 5 , diced
  Butter 1 Ounce (25 g)
  Garlic 1 Clove (5 gm), crushed
  Onions 2 Small, thinly sliced
  Red wine 1⁄2 Pint (300 ml)
  Canned tomatoes 8 Ounce (225 g)
  Salt To Taste
  Pepper To Taste

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.
Mix together the mushrooms, green pepper and diced tomatoes.
Put 1 to 2 tablespoons of the vegetables on one half of each steak and reshape them.
Secure with wooden cocktail sticks.
Melt the butter in a frying pan and fry the garlic and onions until softened.
Add the steak parcels to the pan and brown quickly on both sides.
Transfer the steaks and pan juices to a casserole.
Put the wine, canned tomatoes, salt and pepper in the pan and bring to the boil.
Pour this over the steaks and add any remaining vegetable mixture.
Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 45 minutes.
Remove the cocktail sticks before serving.

Recipe Summary

Cook Time: 
40 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1804 Calories from Fat 445

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 24.8 g124.2%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 751.1 mg31.3%

Total Carbohydrates 89 g29.7%

Dietary Fiber 19.7 g78.8%

Sugars 32.8 g

Protein 218 g436.5%

Vitamin A 159.5% Vitamin C 402.9%

Calcium 23% Iron 35%

*Based on a 2000 Calorie diet

Stuffed Steak Recipe