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Pate-Stuffed Top Sirloin Medallions with Balsamic Pepper Glaze

2 servings


No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

34.1 g
4.9 g
0 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 417
  • Fat 27.1 g
    • Saturated  
    • + Trans 
  • Cholesterol 181 mg
  • Sodium   479 mg
  • Carbohydrate 4.9 g
    • Fibre   0 g
    • Sugars  
  • Protein 34.1 g
    • Vitamin A 45 %
    • Vitamin C 0 %
    • Calcium 4 %
    • Iron 33 %


With a paring knife, make a pocket in the side of each steak that's large enough to hold the pate. Divide and stuff the pate into the pocket. Season the steaks with salt and pepper. Heat olive oil in a medium-sized skillet over medium-high heat. Cook steaks 3-4 minutes per side, or a little longer if you like your meat more done than medium rare. Remove steaks from pan and set aside. Drain the fat from the pan. Add the remaining ingredients and cook until the mixture slightly thickens. Return steaks to the pan and cook 1-2 minutes more, turning them over to coat with glaze on both sides. Transfer steaks to heated plates and spoon pan juices over top.

Note: Peppercorn pate is sold in the deli department.

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