Stuffed Flank Steak
Stuffed Beef Tenderloin

Stuffed Flank Steak 

1 ½ lb. flank steak, pounded thin to roll easily 

2 cups dry stuffing mix 

1 cup boiling water 

2 Tbsp. butter or margarine 

2 green onions, chopped 

1 red bell pepper, chopped 

1 clove garlic, minced 

1 10.5 oz. can mushroom gravy 

¼ cup red wine (or apple juice may be substituted for the wine) 

2 Tbsp. grated Parmesan cheese 


Preheat oven to 350 degrees F.  Spray a 9×13-inch baking dish with cooking spray.  Combine the stuffing mix, water and butter or margarine in a medium bowl.  Mix well and let stand for 5 minutes.  Spoon the stuffing onto the steak leaving a 1-inch border.  Add the green onions and red bell peppers to the stuffing.  Roll from the long edge of the steak and secure the roll with wooden toothpicks.  Place the steak seam side down in the prepared baking dish.  In a small bowl combine the gravy, wine or apple juice, garlic and cheese.  Mix well and pour this liquid over the steak.  Place baking dish in preheated oven and bake for 1 hour.  Let steak rest for a few minutes before slicing.  Recipe makes 4 servings. 

Stuffed Beef Tenderloin 

4 lb. beef tenderloin filet 

3 whole lobster tails 

1 cup butter 

2 teas. lemon juice 

1 teas. garlic powder 

¼ cup olive oil 

3 cups white wine 

1 Tbsp. cracked black pepper 

1 teas. garlic salt 

kitchen string 

Preheat oven to 425 degrees F.  Place a large pot of water over medium-high heat and bring the water to a boil.  Add the lobster tails to the water and cook for 5-6 minutes.  Remove the lobster tails from the water, rinse and remove the shells.  Cut the tail meat in half lengthwise.  Cut the beef tenderloin lengthwise to within ¾-inch from the bottom.  Fill the center of the meat with the lobster tails.  Melt the butter with the lemon juice, garlic powder and 1  cup of the wine in a saucepan.  Drizzle about one-fourth of this mixture over the lobster.   Tie the tenderloin with kitchen string.  Rub the tenderloin with olive oil and place the tenderloin in a roasting pan.  Pour the remaining wine (or apple juice) in the bottom of the pan.  Sprinkle The tenderloin with the cracked black pepper.  Place roasting pan in the preheated oven and bake the lobster stuffed tenderloin for 45 minutes to 1 hour.  Stir the garlic salt into the remaining butter mixture and serve this butter mixture warm with slices of the roast.  Recipe makes 8 servings.