Weight Watchers Mushroom Stuffed Steak Serves 12 Weight Watcher Points - 5 Points 3 pounds boneless beef tip sirloin steak, cut 2-inches thick 1 tablespoon olive oil 1 cup finely chopped fresh mushrooms 1/2 cup minced shallots or green onion 1 tablespoon dry red wine 1/4 teaspoon salt 1/4 teaspoon dried thyme leaves 1/4 teaspoon pepper
Heat oil in heavy skillet over medium heat. Add mushrooms and shallots; cook 4-5 minutes or until vegetables are tender; stirring occasionally. Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool thoroughly. Meanwhile trim excess fat from beef. To cut pocket in steak, make horizontal cut through center of steak, parallel to surface of meat, approximately 1 inch from each side. Cut to, but not through, opposite side. Spoon cooled stuffing into pocket, spreading evenly. Secure opening with wooden picks. Place steak on rack in broiler pan so surface of meat is 4-5 inches from heat. Broil 26-32 minutes for rare to medium, turning once. Place on warm serving platter. Cover with aluminum foil tent and allow to stand 10-15 minutes. Remove wooden picks. Trim excess fat from steak; carve steak into 1/2 inch thick slices.