Instructions: Melt 6 tablespoons of margarine in a large saute pan over medium-high heatbsp. Saute mushrooms, onions, and broccoli for 5 minutes or until broccoli is tender. Place in a strainer and let juice drain.

Melt 1/2 cup margarine and combine with bread crumbs, thyme, garlic, salt, and black pepper.

In a large mixing bowl, combine mushroom mixture with bread crumb mixture. Add swiss cheese and mix well.

Butterfly 4 top sirloin steaks. Cook to your preference in a frying pan. Remove from heat and cut a pocket through the center for the stuffing. Stuff each steak with 1 cup of stuffing. Place the stuffed steaks into a 350 degree oven and bake for 5 minutes, or until the stuffing is hotbsp. Place each steak on an individual plate and top with hot herb cream sauce.

Herb Cream Sauce: In a medium saute pan over medium-high heat, melt the butter and saute the garlic and herbs for 3 minutes. Add the pork base and cream and simmer 10 minutes.

Make a roux by melting the 2 tbsp. butter and stirring in the flour.

Let bubble over medium-high heat for 1 minute. Whip roux into cream sauce and stir until thick. Remove from heat and serve immediately.

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