Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

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6 petite sirloins

Mushroom Duxelle

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 tablespoon garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup concentrated chicken stock

1/2 cup white wine

1/2 cup green onions, thinly sliced

1/2 cup parsley , chopped

2 cups Italian seasoned bread crumbs

1/2 cup parmesan cheese

1/8 cup red bell pepper, chopped

salt and pepper to taste

Saute mushroom in butter for 5 minutes or until browned and all liquid is absorbed. Add garlic, shallots and celery, saute for 3 minutes. Deglaze pan with wine and chicken stock. Cook on high heat until liquid is almost gone. Add all ingredients in a bowl except cheese. Fold gently. When cool fold in cheese. You can freeze any extra.

Red Wine Sauce

4 Tablespoons cold butter

1/4 cup chopped shallots

1 cup beef stock

3/4 cup red wine

1 tablespoon balsamic vinegar

2 tsp grainy Dijon mustard

salt and pepper to taste

With a sharp knife butterfly the steaks. Stuff inside with duxelle.  Salt and pepper on both sides. Sear steaks in hot pan on both side to medium rare. Remove and place on baking sheet and keep warm. Meanwhile prepare sauce:

Heat 2 tablespoons of the butter in same pan the steaks were cooked in and saute shallots until softened but not brown. Add stock, wine, vinegar and mustard and bring to a boil, loosening the bits left on the bottom of the pan. Continue to cook until reduced by half. Remove from heat and whisk in the butter until thickened. Serve immediately over steaks.

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