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Cognac Shiitake-Stuffed Steaks

 
Cognac Shiitake-Stuffed Steaks
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photo credit: Ev Thomas
Recipe on Behalf of Red & White Wine Experience.  The Wine Experience Wine Recommendation:  Australian Shiraz
Recipe By: Red & White Wine Experience
  • PrepN/A |
  • TotalN/A |
  • Serves2
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Ingredients

    • 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)

Instructions

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.

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