Oven Steak with Vegetable Stuffing

Cut the leek into fine rings. Remove the seeds from the peppers. Dice the peppers and pineapple very finely.

Heat the butter. Steam all prepared ingredients in it for two minutes until they have collapsed a little bit, the vegetables should still have bite. Season with salt, pepper and curry.

Cool.

In the meantime, prepare the steaks: Using a sharp kitchen knife, cut a deep pocket in the meat. Using a teaspoon, plump the cooled vegetable filling into the pockets and close with a wooden skewer.

Season the steaks with salt and pepper. Fry them in the hot clarified butter for two minutes on each side. Pour into an ovenproof dish. Deglaze the pan with white wine and set aside for the sauce.

Clean the mushrooms dry, remove any sand residue with a kitchen knife. Cut them into halves or quarters, depending on their size. Remove the peel from the shallot and chop finely.

Heat the butter and sauté the shallot until light yellow. Add the mushrooms and steam on medium heat until they have collapsed a little. Add half cream and gravy set aside and cook the sauce for 2-3 minutes until bubbling. Season with salt and pepper. Pour the sauce over the steaks.

Just before serving, bake the steaks in the oven heated to 120 °C on the second rack from the bottom for twenty minutes.

Goes well with fried in olive oil

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