Stuffed Steak in Red Wine and Tomato Sauce

Made the stuffing by placing all the ingredients into the small food processor and giving a good whizz around

Stuffing for Steaks
A sprig of each thyme and parsley
1/4 brown onion - use the other 3/4 for the sauce
1 clove garlic
1 rasher bacon
1/4 cup dried bread crumbs
a good splash of red wine to moisten

Tomato and Red Wine Sauce
3/4 brown onion, finely sliced
1 large clove garlic
1 410g can diced roma tomatoes - without added sugar
pinch of brown sugar
1/2 cup red wine
Black pepper and pinch of salt
olive oil

Heat oil in frypan, add onion and garlic and cook until onion is just begining to brown, add the red wine which will deglaze the pan, then add the tomatoes, pinch of brown sugar, salt and pepper and simmer for 5 mins.
While sauce is simmering, spread stuffing over half of each piece of thinly cut steaks - I used topside steaks, fold other half of steak over stuffing and secure with a toothpick.

Remove tomato sauce to a bowl, wipe out pan and add another splash of oil, when pan is heated, add stuffed steaks, turning over when browned, then pour the tomato sauce over the steaks, cover pan and simmer until steak is tender, approx. 40mins, depending on thickness and age of beef.
Serve with Garlic Mashed potatoes and steamed vegies.