"How to cook a Simply Stuffed Steak"

INGREDIENTS:

• 2 1/2lb top round steak cut 1 1/2 inches (3.75cm) thick
• 1tsp     salt
•            pepper
• 3tbsp   butter or cooking oil
• 2large  onions,chopped 
• 1clove  garlic,minced
• 1/2lb    fresh mushrooms,chopped
• 1/2tsp  dried leaf tarragon
• 4          eggs yolk
• 1cup    soft bread crumbs
• 1/2cup grated parmesan cheese
• 1/2lb    ready-to-serve or left over cooked ham

PROCEDURE:


Have butcher split the steak nearly in half horizontally to make a
thin piece of meat twice the size of the original steak, or do it yourself
with a very sharp knife.(This is called butterflied steak).Pound along the
centre of the steak where it is slightly thicker with the edge of heavy plate
to make it as thin as the rest of the meat.Lay the steak open on a counter
top .Sprinkle with salt and freshly ground pepper.Heat butter or oil in
large heavy skillet.Add onion and garlic and cook gently until onions are
limp,stirring.Add mushrooms and cook over high heat about 2 minutes.
Remove from heat and sprinkle in tarragon. Beat egg yolks 2 minutes at
high speed on the mixer.Stir in bread crumbs and cheese.Add onions-
mushrooms mixture and blend lightly.
    Spread the butterflied steak with the onion-mushroom mixture and lay
the ham strips on top of it close together and parallel to the shorter sides
of the piece of meat. Roll the meat up from one of the short sides and tie
it securely in several places down the length of the roll.Heat oven to 425F
(220 degree). Put the roll in a shadow baking pan and bake for 15 minutes
at 425F(220 degree). Reduce oven temperature to 375F (190degree).and
continue baking 30 minutes longer for medium rare.Cool and then chill well.
Slice and serve.