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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.
Heat the remaining oil in the pan and cook the steaks according to your preference.
Serve the steaks with any remaining soft cheese, chunky chips and mixed salad leaves.
Preparation time: 10 minutes
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
2 lean sirloin, rump or rib-eye steaks
30ml/2tbsp olive oil
50g/2oz mushrooms, cleaned and finely chopped
150g/5oz soft cheese with garlic and herbs
Salt and freshly milled black pepper