Prosciutto-Stuffed Steak Lionel with Sun-Dried Tomato Pesto

Steak Lionel Recipe

Make and share this Steak Lionel recipe from lovewithrecipes.com. Steak Lionel is a delectable European-inspired dish perfect for a weeknight indulgence. With a blend of savory prosciutto, provolone cheese, and sun-dried tomato pesto, every bite is bursting with flavor. Let’s dive into creating this culinary masterpiece!

Overview:

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4
• Cuisine: European
• Keywords: Fruit, Vegetable, Meat, European, Weeknight, Oven, Stove Top, Small Appliance, < 4 Hours

Ingredients:

Nutritional Information (per serving):

• Calories: 839.1
• Fat: 67.6g
• Saturated Fat: 29.1g
• Cholesterol: 107.4mg
• Sodium: 1117.5mg
• Carbohydrates: 26.9g
• Fiber: 2.9g
• Sugar: 12.9g
• Protein: 17.7g

Instructions:

1. In a 3 or 4 quart saucepan, sauté the shallots in butter over medium-high heat for about 3 minutes.

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2. Add ruby port and dry red wine and boil for 5 minutes.

3. Add beef broth and rosemary, then boil until reduced to about 2/3 cup (45 minutes – 1 hour). Strain and set aside.

4. Slice each steak in the center of one edge to form a large pocket, like a pita bread.

5. Smear about 2 tablespoons of sun-dried tomato pesto in each pocket, then stuff with 2 slices of provolone and 3-4 slices of prosciutto. Keep the stuffed steaks together with toothpicks.

6. In a small saucepan over medium heat, sauté the mushroom slices in 1/2 stick of butter, adding more butter as needed until the mushrooms are cooked through and dark. Set aside.

7. Preheat the oven to 375°F (190°C). Place a large pan or dish in the oven, large enough to hold the steaks.

8. Melt 1/4 cup of butter in a large skillet and brown the steaks on both sides. Move the steaks to the pan in the oven and cook until desired doneness.

9. The skillet should contain brown bits from the meat, which contain a lot of flavor. To the skillet from step 5, add the strained sauce and cook on low, stirring to get the brown bits up from the bottom of the skillet, for 3-4 minutes.

10. Add mushrooms and cook for another 1-2 minutes. Remove from heat, stir in several tablespoons of cold butter to adjust the texture of the sauce, and season with salt and pepper.

11. To serve, create a bed of merlot caramelized onions (see below) on a plate. Place the steak on the onions and pour the sauce over the steak.

Sun-dried Tomato Pesto:

1. Finely chop basil, pignolis, salt, and garlic in a food processor.
2. With the processor running, add oil in a slow steady stream.
3. Add sun-dried tomatoes to taste (puree until fine).
4. Transfer to a bowl and fold in cheese.

Merlot Caramelized Onions:

1. Heat oil in a heavy large saucepan over medium-high heat.
2. Add onions and cook until deep golden brown, stirring frequently.
3. Reduce heat to medium, add sugar, and sauté for 5 minutes.
4. Increase heat, add wine and vinegar, and boil until almost no liquid remains.
5. Remove from heat and season with salt and pepper.

Enjoy the rich flavors of Steak Lionel with its succulent stuffing and savory sauce, served alongside flavorful merlot caramelized onions. This dish is sure to impress your guests and become a favorite in your culinary repertoire! 🍽️🥩