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Ingredientes
- 6 x Shell steaks, with pockets cut for stuffing
- 1 pch Coarse salt
- 1 tsp Extra virgin olive oil
- 1 tsp Butter
- 3 x Shallots, chopped
- 1/3 c. Minced ham
- 3 med Mushrooms, minced
- 2 Tbsp. Minced fresh parsley
- 1 tsp Dry tarragon Fresh grnd black pepper steaks should be well-trimmed 1 to 1 1/2 with pockets cut inch thick, for stuffing
Direcciones
- 1. To prepare the stuffing, heat the oil and butter in a nonstick skillet.
- Cook the shallots over medium-high heat till soft, 3 to 4 min. Add in the ham and the mushrooms. Cook, stirring frequently, for 1 to 2 min. When the liquid has evaporated, add in the parsley, tarragon, and pepper to taste.
- Allow the stuffing to cold.
- 2. Put a tsp. or possibly two of the stuffing into the pocket of each steak and press the edges together to seal. Season the steaks with additional pepper.
- 3. Heat a cast-iron skillet and sprinkle lightly with salt (or possibly film a nonstick skillet with oil). Saute/fry the steaks over high heat for 4 to 5 min on each side for medium rare, or possibly till done to your taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 148g | |
| Calories 194 | |
| Calories from Fat 120 | 62% |
| Total Fat 13.47g | 17% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1144mg | 48% |
| Potassium 440mg | 13% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.93g | 1% |
| Protein 15.76g | 25% |
