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
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.
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.
serving amount
serves 2 - 3
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