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Barbecued Beef with Herb Stuffing
15g butter
1 onion, chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 large courgette, chopped
3 Tbs chopped fresh herbs
1 large carrot
30g Parmesan cheese
30g soft white breadcrumbs
60mls olive oil
2 Tbs crushed black pepper
60mls red wine
2 Tbs Dijon mustard
1kg piece of rump steak about 5cm thick
Heat the butter in a frying pan over moderate heat. Add the onion,
garlic and pepper and cook 1 minute. 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.
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Stuffed Steak