1 Tbsp. olive oil
1/2 cup finely chopped shallots
1/2 cup sliced fresh shiitake mushrooms
1/2 cup thinly sliced green onions
2 Tbsp. cognac
1/4 tsp. cracked black pepper
2 boneless beef top loin steaks, cut 1 3/4 to 2 inches thick (about 1 lb. each)
In a medium nonstick skillet, heat oil over medium heat. Add shallots and mushrooms; cook for 4 minutes. Add green onions; cook and stir for 3 minutes more. Remove from heat; stir in cognac, salt and pepper.
Using a sharp knife, make a pocket in each steak by cutting horizontally along a long side to within 1/2 inch of each of the other sides. Spread half of the shallot mixture inside each pocket, secure with 2 or 3 wooden toothpicks.
Prepare grill for indirect grilling. Test for medium-high heat above the drip pan. Place steaks on the grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until medium-rare doneness (145 degrees F) or medium doneness (160 degrees F), turning once halfway through grilling. Remove toothpicks before serving.
Posted: 10/28/2008 12:00:00 AM