Pocket Filled Steaks with Garlic and Herb Soft Cheese

A special steak dish, sirloin, rump or rib eye stuffed with mushrooms and garlic and herb cream cheese

Method

• (Based on a 2cm (¾inch) thick steak)
• Rare: 2½ minutes on each side
• Medium: 4 minutes on each side
• Well done: 6 minutes on each side

1. Heat half the oil in a large non-stick pan and cook the mushrooms for 3-4 minutes, until soft. Drain and set aside to cool.
2. Place the steaks on a chopping board. Using a sharp knife make a ‘pocket’ cut, taking care not to cut through all the steaks. In a small bowl mix together cooled mushrooms and soft cheese with garlic and herbs. Spread the mixture evenly inside each pocket.
3. Heat the remaining oil in the pan and cook the steaks according to your preference.
4. Serve the steaks with any remaining soft cheese, chunky chips and mixed salad leaves.