1 T Olive Oil
1/2 c finely chopped shallots
1/2 c diced fresh Shitake mushrooms
1/2 c thinly sliced green onions
2 T Cognac
1/4 tsp salt
1/4 tsp cracked black pepper
2 boneless beef top loin steaks cut 1 3/4 to 2 inches thick
In a medium nonstick skilled, heat oil over medium heat. Add shallots and mushrooms; cook for 4 minutes. Add green onions; cook and stir 3 minutes more. Remove from heat; stir in Cognac, salt and pepper.
Using a sharp knife, make a pocket in each steak by cutting horizontally along a long side to within 1/2 inch of each of the other sides. Spread half of the shallot mixture inside each pocket; secure with 2 or 3 wooden toothpicks.
Prepare grill for indirect grilling. test for medium high heat above the drip pan. Place steaks on grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until medium rare doneness (145 degrees F) or medium doneness (160 F) turning once halfway thru grilling. Remove