GARLIC-MUSHROOM STUFFED SIRLOIN

• 3 lb Beef Top Sirloin Steak
• -(boneless), cut 2 " thick
• 1 tb Olive oil
• 1 c Minced fresh mushrooms
• - (approx. 3 oz.)
• 1 /4 c Garlic cloves
• -- finely chopped
• 1 /2 c Thinly sliced green onions
• 1 tb Dry red wine
• 1 /4 ts Salt
• 1 /4 ts Dried thyme leaves
• 1 /4 ts Pepper

Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic,

and green onions; cook 4 min. or until tender, stirring occasionally.

Add wine and cook until evaporated. Stir in salt, thyme and pepper.

Remove from heat; cool. Make a horizontal cut through center

approximately 1/2 inch from each side, parallel to surface of steak,

to form a pocket. Cut to, but not through opposite side. Spoon

stuffing into pocket, spreading evenly. Close opening with

toothpicks. Roast sirloin in a 350 degree F oven on a rack in a

shallow roasting pan for one hour or 20 min. per pound. Remove steak

from oven and let stand 10-15 min. covered with foil tent. Remove

toothpicks and carve into 1/2-inch thick slices.

Serving Suggestion: Mashed Potatoes and Glazed Carrots. Serves 8 to

10.

* COOKFDN brings you this recipe with permission from: * Texas Beef

Council -- http://www.txbeef.org