This is a great way to make a steak that is more than just throwing it on the grill with garlic and pepper. I'd recommend leaving the salt out of the dish and putting a dash of Worchestershire in the rub. Also, the steak can be cooked in less olive oil. I cooked fresh chopped garlic and shallots in the meat drippings before adding the wine to make the reduction. Excellent recipe and the mushrooms really grab the flavor of the meat and wine.

Reviewed On: Jan. 24, 2009

This is a great recipe. I made a few changes to give it some extra flavor. First, I used red peppers instead of green. Just a personal preference. When I browned the beef, I also added chopped onion and chopped garlic. I then seasoned the beef with a pinch of italian seasoning, garlic powder, and pepper. I used tomato paste instead of sauce and thinned it out with beer and chicken broth. I also squeezed in two limes to the stuffing when it was finished. I used the remaining tomato paste for the topping which I thinned out with beer and chicken broth as well. I layered in the tomato topping as I filled the peppers instead of just pouring it over the top.

Reviewed On: Dec. 20, 2008