Stuffed Sirloin with Spinach & Bacon

Categories: Pork/Beef/etc | Traditional

[7 Feb 2013 | By | 0 Comment(s) ]
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MINASD-Sirloin2

A delicious, fantastic twist on cooking sirloin.

Ingredients:

8 slices bacon, sliced into small pieces
1 small onion, diced
2 garlic cloves, chopped
2 tbsp unsalted butter
1 tbsp chopped thyme
8 oz fresh baby spinach
4 oz cream cheese
3/4 c Italian seasoned dried breadcrumbs
1 tsp fresh lemon juice
1/8 tsp salt
1/4 tsp ground black pepper
2 lb beef sirloin tip roast
1 1/2 tbsp olive oil

Parmesan Quinoa:
1 12oz box of quinoa
3 tbsp butter
1 cup parmesan cheese

Instructions:

Prep time: 50 mins
Cook time: 35 mins
Total time: 1 hr, 25 mins

Preheat oven to 375. Heat large skillet over medium heat. Add bacon and cook 5 minutes or until crisp, stirring frequently. Add onion and cook 4 minutes or until onion begins to soften, stirring frequently. Add garlic and cook 1 minute, stirring frequently. Add butter and thyme, and cook 1 minute or until butter is melted. Stir in spinach and cook 2 minutes or until spinach is wilted. remove skillet from heat, and stir in cream cheese, breadcrumbs, lemon juice, 1/8 teaspoon salt and 1/4 teaspoon pepper. Transfer spinach mixture to shallow dish and refrigerate 30 minutes.

To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving 1/2 inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to 1/2 inch thickness. Remove plastic wrap, and evenly spread spinach mixture over beef, leaving about 1/2 inch border around edges. Starting at one side of beef, roll up beef and filling to form a long roast. With kitchen string, tie beef crosswise at about 2 inch intervals. Tie beef lengthwise with second piece of string, threading through crosswise ties. Heat large skillet over medium heat. Sprinkle roast on each side with pepper and salt. Add oil to skillet and sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan and roast 35 minutes or until internal temperature reaches 135 for medium-rare. Let beef stand 10 minutes before removing string and slicing. Slice into 1 inch thick pieces. Serve with parmesan quinoa.

Parmesan Quinoa: Cook quinoa according to instructions on the box until fluffy. Add butter and parmesan cheese until fully combined. Serve warm.

Recipe adapted from Better Home & Gardens, (c) 2012.

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