Sirloin-steak rolls with Madeira-mushroom stuffing

Instructions

• Place dried mushrooms in a bowl. Add enough boiling water to cover and leave until soft, 15 to 20 min. Melt 2 tbsp (30 mL) butter in a frying pan set over medium heat. Add garlic and onion and stir often until soft, about 5 min. As soon as mushrooms are soft, drain and squeeze out excess liquid. Finely chop. Add to onion mixture along with Madeira and thyme. Stir often until most of the liquid has evaporated, 4 to 8 min. Turn into a bowl and stir in Parmesan. Taste and add salt or more Parmesan, if needed. Use as soon as it cools, or refrigerate, covered, up to 2 days.

• Trim excess fat from steaks. Run the point of a sharp knife horizontally through one side of a steak, cutting just until it will open up like a book. Repeat with remaining steak. Place a piece of wax paper over open steaks. Use a rolling pin to pound meat to as even a thickness as possible. Spread half of cooled stuffing over each steak, leaving a ½-in. (1-cm) border uncovered. Gently roll up, in jelly-roll fashion, and tie in several places with butcher's string to keep stuffing in. (If not cooking right away, wrap and refrigerate up to 2 days. Bring to room temperature before grilling.)

• When ready to barbecue, oil grill and heat to medium. Brush outside of each roll with 1 tbsp (15 mL) melted butter. Place on grill. Barbecue with lid closed, turning often, until it gives a little resistance when pressed. This will take 15 to 20 min for medium-rare.

• Meanwhile, stir 3 tbsp (45 mL) melted butter with garlic, peppercorns, Dijon and tarragon. When rolls are done, remove to a cutting board. Cut string, remove and discard. Drizzle some butter sauce overtop. Let rest about 5 min, then thickly slice. Place on plates and spoon remaining sauce overtop.