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Sirloin with Herb Stuffing


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  • 2 Tbsp Butter
  • 1/4 Cup Finley chopped shallots
  • 1/2 Cup finely chopped mushrooms
  • 1 Small celery stalk
  • 1 Cup fresh bread crumbs
  • Pepper
  • Pinch dried thyme
  • 1/2 Tbsp chopped parsley
  • 1 Tbsp Brandy
  • 2 Tbsp Light cream
  • 2 Lb Sirloin, about 1 3/4" thick



Step 1

Melt the butter in a skillet and sauté the shallot until soft. Add the mushrooms and celery stalk and sauté for 5 minutes. Transfer the vegetables to a bowl and add the bread crumbs, pepper, herbs, celery leaves, brandy and cream. Mix together well.

To make the pocket for the stuffing, place the steak on a board with the fat away from you. Insert a sharp knife about 1-inch in from one end of the steak and slice horizontally to within 1-inch of the other end of the steak.

Place the stuffing into the pocket, then sew up with thick kitchen thread or string. Place the meat in an ungreased cast-iron skillet and brown for 2 minutes on each side. Reduce the heat and cook for 4 minutes on each side. The meat will be browned outside but pink and juicy inside.

Place the steak on a serving plate, remove the thread and carve into thick slices across the grain. Serve hot.

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