|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)|
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.