Pea- And Cheese-Stuffed Steak
|Frozen peas||1 Cup (16 tbs)|
|Slightly beaten egg yolk||1|
|Grated parmesan cheese||2 Tablespoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Boneless beef top round steak||2 Pound, cut 1 inch thick|
|Italian parsley sprigs||4 Pound|
|Basil tomato sauce||1 Cup (16 tbs)|
Arrange bacon slices on a nonmetal rack in a 12x71/2x2 inch nonmetal baking dish.
Cover with white paper toweling.
Micro-cook on 100% power (HIGH) for 1 1/2 to 2 minutes.
Drain and crumble bacon; set aside.
In a 1 quart non-metal casserole combine peas and 1 tablespoon water.
Micro cook, covered, for 4 to 5 minutes, stirring occasionally.
Stir in egg yolk, Parmesan, basil, and crumbled bacon; set aside.
Trim fat from meat.
Cut a pocket in meat.
Spoon pea mixture evenly into pocket.
Close with wooden toothpicks.
Place meat on rack in same baking dish.
Micro cook, covered, for 3 minutes; give dish a half turn.
Micro cook, covered, on 50% power (MEDIUM) for 10 to 14 minutes, turning meat once.
Let stand, covered with foil, while making sauce.
Place steak on serving platter.
Spoon some of the sauce over steak; pass remainder.
Garnish with parsley.