24 thinly sliced dry salami, diced
1 lb. provolone cheese, grated
8 sirloin steak, 3/4" thick with pockets
1 tsp. salt
1/2 tsp. freshly ground peppercorns to taste
1/2 tsp. crumbled dry sweet basil
1 tbsp. Accent
4 tbsp. oil
1/4 lb. butter
1 lb. mushrooms
2 tbsp. garlic clove
Lemon zest from 2 lemons
1 c. burgundy wine
2 c. cherry tomatoes, sliced in half
1/4 c. chopped parsley

Tenderloin steaks, 3/4" thick, with pockets may be used.

Mix together diced salami and provolone cheese. Stuff the steak with the cheese mixture, season steaks with salt, pepper, basil and Accent. Brown steak in oil until rare. Remove steak to warm platter. Pour off oil and add butter and saute mushrooms, garlic, lemon zest and wine. Put steak back in sauces and cook until desired doneness. Add cherry tomatoes. Serve with sauce over the steak and garnished with chopped parsley. Yield: 8 servings.