Goat Cheese Stuffed Sirloin with Mashed Yoghurt Potatoes and Pickled Peppers

Another romantic dish, your special someone will never know how easy this is to make! To make the tomato rose, simply peel a tomato, starting at the top, in a continuous 1 cm strip all the way around to the bottom. Roll the peel, and prop on a sprig of dill. If the rose doesn't stay together, you can use a little of the mashed potato under the outer peel.

Goat Cheese Stuffed Sirloin with Mashed Yoghurt Potatoes and Pickled Peppers

The perfect romantic dinner for two.

1/2 each orange, red and yellow bell peppers

1/4 of a yellow onion

2 tbsp (or 30 ml) of white balsamic vinegar

1/2 tsp (or 2.5 ml) of onion powder

1 tsp (or 5 ml) of sea salt

2 sirloin steaks, butterflied and pounded flat (place the steak between plastic wrap, and use a meat mallet)

Butter or oil for frying

1/2 of a medium onion, sliced into thin strips

1/4 tsp (or 1.25 ml) of minced garlic

2 tbsp (or 30 ml) of fresh dill sprigs, roughly chopped

Pinch black pepper

1/2 cup (or 125 ml) of goat cheese

2 medium russet potatoes, peeled, and chopped into 1" pieces

1 cup (or 250 ml) of greek yoghurt

1 tbsp (or 15 ml) grated Parmesan cheese

1 tsp (or 5 ml) of onion powder

1/2 tsp (or 2.5 ml) of sea salt

Pinch of white pepper

1) Preheat the oven to 400°F/200°C. In a medium saucepan, mix the peppers, onion, vinegar, onion powder and sea salt, and bring just to a boil. Immediately transfer to a glass container or bowl, loosely cover, and place in the refrigerator.

2) Season both sides of the flattened steaks with salt and pepper, then set aside. In a frying pan, fry the onion until caramelized. Add the garlic, then remove from the heat. Mix in the dill, pepper and goat cheese. Add sea salt, to taste, if desired. divide the mixture between the two steaks, then roll up. Fry in butter or oil, a few minutes per side, just until browned. Place the steaks in the oven, and cook until done, 5 minutes for medium rare, 12-15 minutes for well done. Remove from the oven, tent with foil, and rest while making the mashed potatoes.

3) Place the potatoes in a medium pot, add 1/2 cup of the yoghurt, and top with water. Bring to a boil, then reduce the heat to low and simmer until tender, 20-25 minutes. Drain about 90% of the liquid, then add the remaining yoghurt, the Parmesan cheese, onion powder, sea salt and white pepper. Whip until smooth. For a pretty finish, use a piping bag fitted with a star tip to pipe onto the plates.

4) To plate, slice the steaks, and rest against the potatoes. Spoon some of the pickled peppers behind the potatoes.