ALL SEASONS STUFFED STEAK PORTABELLA
Wonderful recipe which can be used with just about any kind of steak. Flank and round can be flattened and stuffed. For thick filets, ribeyes, etc. simply cut a pocket on the side for stuffing. When in seasons, morel mushrooms are awesome as a substitute.
4 cups hot water
2 1/2 to 3 ounces portabella mushrooms
4 teaspoons plus 2 tablespoons olive oil
6 tablespoons minced shallots
1/4 cup brandy
1 cup dry white wine
1/2 cup canned beef broth
1 cup whipping cream
4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)
Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.
Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4
tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.
Pound out steak to approx 1/4" thickness. Evenly smooth out stuffing over one side and roll up like a jelly roll using butcher's string to secure ends.
Grill steaks to desired doneness, about 4 minutes per side for medium-rare.
Transfer to plates. Add sauce to skillet; bring to simmer, Spoon sauce over steaks.