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Pepperbag Steak

ingredients

serves 2 - 3
15 g (1/2 oz) butter
1 shallot, skinned and chopped
50 g (2 oz) mushrooms, wiped and chopped
50 g (2 oz) red peppers, seeded and chopped
50 g (2 oz) green peppers, seeded and chopped
15 ml (1 tbsp) fresh white breadcrumbs
salt and freshly ground pepper
450 g (1 lb) rump steak, 2.5 cm (1 inch) thick
15 ml (1 tbsp) oil

method

1. Melt the butter in a small pan and soften the shallot. Add the mushrooms and peppers and cook for 2 minutes. Remove from the heat and stir in breadcrumbs. Season well.

2. Slit the steak along one side to make a pocket. Spread the filling in the centre of the steak. Replace the top flap and secure with 2-3 wooden cocktail sticks.

3. Brush the steak with oil and grill under a hot grill for 5-7 minutes each side.

4. Before serving, remove the cocktail sticks and make several slits in the top of the steak to reveal the filling.

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