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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/1/2008 / Number of Servings: 4 |
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Directions: Make the stuffing. Heat the butter in a frying pan over mod. heat. Add the onion, garlic and pepper and cook 1 min. Stir in courgette and carrot; cook 3 mins. more. Finally stir in the herbs. Take off the heat, stir in the breadcrumbs and cheese, allow to cool to room temp.
Insert a knife into the side of the steak, cutting almost, bit not quite through to the other side, to form a pocket. Stuff the vegetable mixture firmly into the pocket, close the opening with string.
Mix the oil, mustard, peppercorns and wine in a bowl. Grill the steak over mod. hot coals until cooked as desired, basting frequently with the oil mixture and turning every 15 mins.
| Ingredients:
15 Gms butter
1 Onion, chopped
2 Cloves garlic, crushed
1 Red pepper, chopped
1 large Courgette, finely chopped
3 Tablespoon(s) Chopped fresh herbs
1 large Carrot
30 Gms parmesan cheese
30 Gms soft white breadcrumbs
60 Mls olive oil
2 Tablespoon(s) Crushed black
60 Mls red wine
2 Tablespoon(s) Dijon mustard
1 Kilogram(s) Rump steak about 5cm thick |
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