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Ingredientes
- 15 gm butter
- 1 x Onion, minced
- 2 x Cloves garlic, crushed
- 1 x Red pepper, minced
- 1 lrg Courgette, finely minced
- 3 Tbsp. Minced fresh herbs
- 1 lrg Carrot
- 30 gm parmesan cheese
- 30 gm soft white breadcrumbs
- 60 ml extra virgin olive oil
- 2 Tbsp. Crushed black
- 60 ml red wine
- 2 Tbsp. Dijon mustard
- 1 kg Rump steak about 5cm thick
Direcciones
- Make the stuffing. Heat the butter in a frying pan over mod. heat. Add in the onion, garlic and pepper and cook 1 minutes. 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 cold to room temp.
- Insert a knife into the side of the steak, cutting almost, bit not quite through to the other side, to create a pocket. Stuff the vegetable mix firmly into the pocket; close the opening with string.
- Mix the oil, mustard, peppercorns and wine in a bowl. Grill the steak over mod. warm coals till cooked as desired, basting frequently with the oil mix and turning every 15 mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 251 | 73% |
| Total Fat 28.5g | 36% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 359mg | 15% |
| Potassium 402mg | 11% |
| Total Carbs 14.82g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.87g | 3% |
| Protein 6.02g | 10% |
