MMMMM----------------------HERB CREAM SAUCE--------------------------- 1 tb Butter 1 Garlic Clove; Mined 1 tb Fresh Thyme Leaves 2 tb Fresh Basil Leaves; Chopped -Finely 1 tb Pork Base 1 1/2 qt Heavy CreamMMMMM--------------------------FOR ROUX------------------------------- 2 tb Butter; Melted 2 tb Flour 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.