Stuffed Beef Steaks, Romano and Burgundy Peppercorn
ACTIVE TIME:
COOK TIME:
SERVES:
25 mins
10-15 mins
4
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.