This week, Roy knew that with Valentines Day coming up, many of his online friends might be searching for inspiration for a delicious meal which ‘can’t go wrong’ to share with their valentine, and he had seen a recipe some time ago which he thought might just be perfect. The recipe was for a stuffed piece of steak (a beef roast almost), which was cooked in its own juices. The recipe was easy but the resulting meat was tender, juicy and delicious – perfect for a special meal. So this week, Roy Creates Deliciously Simple Steak Stuffed With Apple And Onion.
You Will Need:
- A large, thick piece of steak (about 1 kilogram). Choose a piece which will be easy to cut a deep slit into
- 1 clove of garlic
- 1 cooking apple
- 1 onion
- 1 piece of bread (stale is fine)
- 2 teaspoons of Dijon mustard
- 1 tablespoon of chopped parsley (or to taste)
- The leaves from 4 sprigs of fresh thyme
- Salt and pepper to taste
Method:
- Preheat the oven to 180 degrees celcius
- Start by chopping the onion and garlic. Roy used a little food processor to do this
- Put the bread into the little food processor and make into fine breadcrumbs
- Peel, core and chop the apple into small chunks (but not tiny!)
- Mix together the breadcrumbs, onion, garlic, apple, herbs, mustard and salt and pepper.
- Cut a deep slit into the side of the steak, and push the bread, apple and onion mix into the hole, using your fingers to force it deep into the meat. Make sure not to overstuff the meat, as you want the stuffing to stay inside!
- Use pieces of string to truss the steak, tying the slit shut and holding the stuffing in place
- Prepare a long piece of foil, big enough to completely wrap the steak
- Spread the remaining stuffing onto the centre of the foil, in an area just large enough for the steak to sit on top of
- Place the steak on top of the leftover stuffing
- Wrap the steak in the foil, completely sealing, and place it into a baking tray
- Bake until the meat is cooked to your liking (Roy recommends going here to find out approximate times, based on what sort of steak you used, and how large it is!)