Stuffed Beef Steaks, Romano and Burgundy Peppercorn

Ingredients:

4    1” thick tenderloin steaks

12    Thinly sliced dry salami, diced

1/2 lb    Provolone cheese, grated

1/2 tsp    Dried sweet basil, crumbled

Course black pepper to taste

4 TBL    Olive oil

2 Cloves    Garlic, crushed, but not minced or diced

Salt to taste

1 Jar  La Maison Signature Sauces Burgundy Peppercorn Sauce

How to Prepare:

• Fix together the diced salami, provolone cheese, basil and black pepper.
• With a sharp knife, cut a pocket into the center of the steaks from the side and stuff with salami/cheese mixture.
• Heat oil in skillet to medium-high heat, salt and pepper outside of steak and seer on both sides of steak, approx. 1-3 minutes each side. (1 min for rare, 2 min for medium, 3 min for well done).
• Pour one jar of  Burgundy Peppercorn Sauce over steak in skillet and cook covered until steak is at desired doneness.

Serve with garlic mashed potatoes and roasted vegetables.