| 1 | Heat oil in nonstick skillet over medium heat. |
| 2 | Add mushrooms, garlic, and green onions; cook 4 min. or until tender, stirring occasionally. |
| 3 | Add wine and cook until evaporated. |
| 4 | Stir in salt, thyme and pepper. |
| 5 | Remove from heat; cool. |
| 6 | Make a horizontal cut through center approximately ?inch from each side, parallel to surface of steak, to form a pocket. |
| 7 | Cut to, but not through opposite side. |
| 8 | Spoon stuffing into pocket, spreading evenly. |
| 9 | Close opening with toothpicks. |
| 10 | Roast sirloin in a 350 °F oven on a rack in a shallow roasting pan for one hour or 20 min. per pound. |
| 11 | Remove steak from oven and let stand 10-15 min. covered with foil tent. |
| 12 | Remove toothpicks and carve into ?inch thick slices. |
| 13 | Serving suggestion: mashed potatoes and glazed carrots. |
| 14 | Serves 8 to 10. |
| 15 | * cookfdn brings you this recipe with permission |
