Heat oil in large heavy non- stick skillet over medium-high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally, Add wine and cook until evaporated. Stir in spices. Remove from heat.
Meanwhile trim excess fat from boneless beef top sirloin steak. To cut pocket in steak, make horizontal cut through the center, parallel to the surface of the meat, about 1 inch from each side,
Cut to, but not through, opposite side. Spoon cooled stuffing into pocket, spreading evenly. Secure opening with wooden picks.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Broil 25 minutes for rare, 30 minutes for medium or to desired doneness, turning once.
Place on warm serving platter. Let stand 10 to 15 minutes. Remove picks; carve into one-half- inch slices.
From: Hammond Times 1/9/92
Your Savory Mushroom-Stuffed Sirloin is ready. Buon appetito!
Related recipes: Main dish, Beef, Sirloin ste, Stuffed, Mushroom
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