Recipe for Cognac Shiitake-Stuffed Steaks. Thick top-loin steaks are stuffed with a mixture of mushrooms , shallots, green onions and cognac then grilled to medium rate. The Wine Experience Wine Recommendation: Australian Shiraz
This is a simple, yet elegant entree. We served ours with roasted broccolini.
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 15 to 20 minutes or until medium-rare doneness (145 degrees F) or medium doneness (160 degrees F), turning once halfway through grilling. Remove toothpicks before serving.
Basic stuffing ingredients includes chopped shiitake mushrooms, shallots and green onions.