2 slices bacon
1 c. frozen loose pack peas
1 tbsp. water
1 slightly beaten egg yolk
2 tbsp. grated Parmesan cheese
1/4 tsp. dried basil, crushed
1 (2 lb.) boneless beef top round steak, cut 1 inch thick
1/2 of a 10 oz. can tomato puree
1/3 c. chicken broth
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. dried basil, crushed
2 tsp. cornstarch
Italian parsley sprigs

Arrange bacon slices on a rack in a 12 x 7 1/2 x 2 inch baking dish. Cover with white paper towels. Cook on 100% power for 1 1/2 to 2 minutes or until crisp-cooked. Drain and crumble; set aside. Combine peas and 1 tablespoon water. Cook, covered, for 4-5 minutes or until tender, stirring once. Slightly mash peas. Stir in yolk, Parmesan, 1/4 teaspoon basil, and bacon; set aside. Trim excess fat from meat. Cut a pocket in meat. Spoon pea mixture into pocket. Close with wooden toothpicks. Place on a rack in the 12 x 7 1/2 x 2 inch baking dish. Cover with vented clear plastic wrap. Cook on high for 3 minutes, turning the dish once. Cook, covered, on 50% power for 10-14 minutes, turning meat over once. Let stand, covered with foil, while preparing sauce.

For sauce, combine puree, broth, Worcestershire sauce, sugar and 1/2 teaspoon basil. Cook, covered, on high for 5 minutes. Combine cornstarch and 2 tablespoons cold water. Stir into tomato mixture. Cook, uncovered, about 2 minutes more or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds. Place steak on a serving platter. Remove the toothpicks. Spoon some sauce over steak. Pass remaining sauce. Garnish with parsley. Makes 8 serving.