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